Monday, July 25, 2011

Garlic, basil, shrimp

No swimming tonight: the pool is closed on Mondays (although open for swim team practice in the mornings), so it will have to wait until tomorrow.
We had shrimp in a garlic, basil, tomato and wine sauce tonight, with brown rice, portabella mushrooms, and salad: very quick and easy, and delicious.

1 lb peeled shrimp (30 count, or so)
5 cloves of garlic, minced or put through a garlic press
White wine
A cup or two of chopped tomatoes (we used tiny cherry
tomatoes cut in half, straight off LOML's plants)
Big bunch of basil, chopped or cut in a chiffonade
Sriracha hot sauceSalt, Pepper
A little oil for sauteeing.

Heat a skillet, pour in a little oil, just enough to coat the pan: saute the shrimp for a few seconds on each side, just until they start to change colour.
Remove the shrimp to a plate, put the garlic in the pan, and cook for 30 seconds or so, just until it turns fragrant --- not until it burns!  Add a cup or so of white wine, and cook until it reduces a little: just for a few minutes over high heat.  Add the tomatoes, a healthy squirt of sriracha hot sauce (as much or as little as you like) and season with salt and pepper. Add the basil, and the shrimp and cook, stirring, for a minute or two, just until the shrimp are cooked through.
(Please, never overcook shrimp!)

Yours, pleased with how this turned out,

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