Saturday, November 24, 2012

Basil Butter Shrimp

This shrimp has just been declared the best shrimp ever in our house. I kind of threw it together at the last minute loosely based on a grilled shrimp recipe from a Tyler Florence cookbook. It is so simple, but extremely delicious. You can prepare it in about 15 minutes, so it's a great weeknight protein paired with a simple salad and some crusty bread (for soaking up the left over basil butter). Yum!

Basil Butter Shrimp
10 to 12 large raw shrimp, peeled & tails removed
3 tablespoons butter, softened
juice of 1 lemon
large handful of basil leaves, chopped + additional for garnish
salt & pepper to taste
1 tablespoon white wine

In a medium bowl, combine the butter, lemon juice, basil leaves, and salt & pepper. Toss shrimp in the butter mixture to coat. Heat a large skillet over medium heat. Toss the shrimp and all of the butter mixture into the skillet. Cook shrimp, stirring occasionally and turning over half-way through cooking, for about 7 to 10 minutes or until pink in color and cooked through. Add white wine and cook for 1 minute longer. Remove from heat and transfer to a warm plate or shallow bowl. Sprinkle with chopped basil leaves for garnish.


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