Shrimp with Garlic-Basil Butter

I love garlic.  I love basil.  I love butter.  If you feel the same way (and if you don't, you might want to have your taste buds checked), you'll love this dish.  Unless of course you don't like shrimp, in which case I would recommend trying it with pasta and/or vegetables (I dipped my steamed broccoli in the leftover sauce on my plate and it was very tasty).

 

 SHRIMP WITH GARLIC-BASIL BUTTER

Yield: 4 servings

3/4 lb. large raw shrimp, peeled and deveined

sea salt and black pepper

1 1/2 tablespoons olive oil

2 teaspoons minced garlic

1/4 teaspoon dried hot red pepper flakes

1/3 cup dry white wine

1 tablespoon lemon juice

2 tablespoons chopped sun-dried tomatoes, packed in oil

4 tablespoons unsalted butter, cut into pieces

1/2 cup shredded fresh basil (parsley tastes good too)

1.      Season shrimp with salt and pepper.  Heat oil in a large, nonstick skillet over moderately high heat and sauté shrimp until just cooked through (only 1-2 minutes per side).  Remove shrimp with a slotted spoon (leave the oil behind).

2.      Add garlic and red pepper flakes to oil in the skillet; cook for only 15 seconds.  Add wine, lemon juice and sundried tomatoes.  Boil until liquid is reduced by two thirds.

3.      Reduce heat to low; swirl in butter.  When butter is almost completely melted, add basil and season with salt and pepper.  Add shrimp.

4.      Serve shrimp with sauce.

Serving Suggestions:

--   Spoon shrimp and sauce over ½ lb. capellini (cooked al dente).  If needed, add some pasta cooking liquid to thin the sauce.  Add chopped, steamed broccoli (or other vegetables) and toss.

--    Serve with Elizabeth's roasted asparagus and rosemary biscuits.

adapted from Henry’s End Restaurant, Brooklyn, NY

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