Shrimp With Tomatoes, Wine and Basil |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Cooking Light magazine Ingredients:
3 1/2 cups water |
1/2 kosher salt |
1 cup ice cube |
1 1/4 lbs large shrimp |
1 1/2 tablespoons olive oil |
1/4 cup thinly sliced green onion |
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 fresh ground black pepper |
3 cups cooked vermicelli (about 6 ounces uncooked pasta) |
1/4 cup chopped basil |
Directions:
1. Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves.
2. Pour salt mixture into a large zip top plastic bag.
3. Add ice and shrimp; seal.
4. Refrigerate 30 minutes.
5. Remove shrimp from bag; discard brine.
6. Peel shrimp.
7. Heat oil in a large nonstick skillet over medium-high heat.
8. Add onions and garlic; sauté 15 seconds.
9. Add shrimp, and sauté 1 minute.
10. Add wine; cook 1 minute, scarp pan to loosen brown bits.
11. Add tomato, 1/4 teaspoon salt and pepper; cook 3 minutes or until shrimp are done.
12. Remove from heat; serve over pasta.
13. Sprinkle with basil.
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