s SHRIMP SAUTEED WITH TOMATOES WINE AND BASIL **
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s SHRIMP SAUTEED WITH TOMATOES WINE AND BASIL **
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Ingredients
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Instructions Instructions: *** 5-2-08 good but needed more spice *** Don't overcook the shrimp, or they will be tough. Although shrimp live in salt water, brining still makes them firmer and juicier. 3 1/2 cups water 1/2 cup kosher salt (such as Diamond Crystal) 1 cup ice cubes 1 1/4 pounds large shrimp 1 1/2 tablespoons olive oil 1/4 cup thinly sliced green onions 3 garlic cloves, thinly sliced 1/2 cup dry white wine 1 cup coarsely chopped seeded peeled tomato 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 cups hot cooked vermicelli (about 6 ounces uncooked pasta) 1/4 cup chopped fresh basil Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves. Pour salt mixture into a large zip-top plastic bag. Add ice and shrimp; seal. Refrigerate 30 minutes. Remove shrimp from bag; discard brine. Peel shrimp. Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sautT 15 seconds. Add shrimp, and sautT 1 minute. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomato, 1/4 teaspoon salt, and pepper; cook 3 minutes or until shrimp are done. Remove from heat; serve over pasta. Sprinkle with basil. Yield: 4 servings (serving size: 2/3 cup shrimp mixture and 3/4 cup pasta) CALORIES 380 (20% from fat); FAT 8.4g (sat 1.3g,mono 4.2g,poly 1.7g); PROTEIN 34.5g; CHOLESTEROL 216mg; CALCIUM 100mg; SODIUM 1137mg; FIBER 2.7g; IRON 5.4mg; CARBOHYDRATE 35g Cooking Light, JUNE 2004 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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