Shrimp With Basil, Garlic, And Tomatoes
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Cherry (quartered)1 large
Garlic (clove, minced)Directions:
1
In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste
2
Set aside while you prepare the shrimp
3
Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel
4
Arrange the shrimp so they lay flat and are evenly spaced in the pans
5
Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan
6
Season 1 side of the shrimp with salt and pepper
7
Add enough oil to lightly film the bottom of the pan and turn the heat up to high
8
Invert the pan of shrimp so they all fall into the skillet(s) at once
9
Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes
10
Add a bit more oil and 1/2 the garlic to each pan
11
Turn the heat off and turn the shrimp over with tongs
12
Cook the shrimp for 1 minute in the residual heat of the pans
13
Transfer the shrimp to the bowl with the tomato mixture and toss to combine
14
Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature