| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 3/4 |
c |
Olive oil; extra virgin |
| 1/2 |
|
Stick unsalted butter |
| 8 |
md |
Garlic cloves; finely chopped |
| 2 |
md |
Shallot; finely chopped |
| 36 |
md |
Shrimp; about 3/4 pound, |
|
|
; shelled and |
|
|
; deveined |
| 1/3 |
c |
Lemon juice |
| 1/4 |
c |
Basil; fresh, finely |
|
|
; chopped |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper; ground |
| 1/2 |
c |
Flour |
| 1/4 |
ts |
Oregano; ground |
| 1/4 |
ts |
Red cayenne pepper; ground |
| 4 |
tb |
Brandy; optional |
INSTRUCTIONS
Season the flour with the salt, black pepper and cayenne pepper. Dredge
shrimp in flour. In a large skillet, heat the olive oil and the butter over
moderate-to-high heat. Add the garlic, and shallot; sauté.for about 30
seconds.
Add the shrimp and sauté.for 2 to 3 minutes, until the shrimp turn pink and
are cooked through. Add basil and remaining ingredients.
Serve immediately over spaghetti or linguini.
Per serving: 638 Calories (kcal); 53g Total Fat; (78% calories from fat);
14g Protein; 20g Carbohydrate; 113mg Cholesterol; 352mg Sodium Food
Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
10 1/2 Fat; 0 Other Carbohydrates
Recipe by: Bill Wight
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