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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the South Carolina Living magazine, a recipe from the May River Grill in Bluffton, SC. Ingredients:
1/2 cup olive oil |
2 tablespoons garlic, finely minced |
1 lb shrimp (medium, peeled and deveined) |
1 tomato (medium ripe, finely chopped) |
5 basil leaves, julienned |
1/2 cup chicken broth |
1/2 cup water |
1 teaspoon black pepper |
1 teaspoon salt, coarse |
1 teaspoon garlic, granulated |
1/2 teaspoon paprika |
Directions:
1. In a small bowl, combine last 4 ingredients to create the seasoned salt.In a large skillet, heat olive oil (not extra virgin as it can be too sharp) and minced garlic. Saute on medium-high heat until garlic begins to brown. Add shrimp and saute one minute. Add tomatoes, basil , chicken broth, water then sprinkle with seasoned salt; bring to a simmer, stirring occasionally. Divide portions equally between four small bowls.
2. Serve with crusty bread for dipping. To create ample portions to serve as a main course, double this recipe, then serve over angel hair pasta.
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