Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Shrimp with Basil, Garlic, and Tomatoes
Getting reviews...
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 172
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 24 g
- Cholesterol
- 214 mg
- Sodium
- 965 mg
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 172
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 24 g
- Cholesterol
- 214 mg
- Sodium
- 965 mg
Ingredients
Directions
- In a medium bowl, combine the tomatoes and basil. Season with salt and pepper to taste and set aside while you saute the shrimp.
- Divide the shrimp between two 8-or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat. Season one side of the shrimp with salt and pepper; add a teaspoon of oil to each pan and turn the heat to high. Invert a pie pan over a skillet so the shrimp fall into the pan all at once. Repeat with the other shrimp. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon oil and half the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.
