Shrimp with Basil and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Something about basil and tomatoes maximizes the taste of the shrimp, says Franz. Ingredients:
1 pound unpeeled, large fresh shrimp |
2 garlic cloves, minced |
1/2 cup chopped fresh basil |
3 tablespoons canola oil |
2 tablespoons olive oil |
1 large red tomato, seeded and chopped |
1 large yellow tomato, seeded and chopped |
Directions:
1. Butterfly shrimp by making a slit down the back of each from the large end to the tail, cutting to, but not through, the inside curve of shrimp. (Do not peel.) Devein, if desired; set aside.
2. Pour through a wire-mesh strainer into a bowl, reserving garlic and basil. Return oil to pan.
3. Add tomato and shrimp; cook over high heat 1 to 3 minutes or until shrimp turn pink. Stir in garlic and basil, if desired.
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