| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beyond, Biscuits, Newsletter | 4 | Servings | ||
INGREDIENTS
| 1/4 | c | Extra virgin olive oil |
| 1/4 | c | Butter |
| 1 | lb | Large shrimp; peeled |
| 8 | Cloves garlic; minced | |
| 1/3 | c | Chopped fresh parsley or basil |
| 1 | Lemon; juice of | |
| Salt and red pepper flakes; to taste |
INSTRUCTIONS
In a large skillet, heat the oil and butter (use all butter if you don't have extra-virgin olive oil) over medium-high heat until the white from the butter subsides (about 30 seconds). Add the shrimp and garlic and saute over medium heat until the shrimp just turn pink, about 4 minutes. Make sure to turn the shrimp so they get evenly cooked. Add the basil, lemon juice, salt, and red pepper flakes, and stir well. Remove the pan from the heat and serve immediately..Serves 4. Busted by Barb; Beyond Biscuit Newsletter Issue 29 by southernfood-admin@list.miningco.com on behalf of Recipe by: A Kitchen Primer Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 14, 1998
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