| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Canadian |
Fish, Harned 1994, Herbs, Main dish, Rice |
2 |
Servings |
INGREDIENTS
| 6 |
|
Jumbo fresh shrimp (1/2 lb.) peeled and deveined |
| 1/3 |
c |
Lemon juice or white wine |
| 1 |
|
Garlic clove; peeled finely chopped |
| 2 |
tb |
Fresh basil; chopped |
| 2 |
|
Leeks; white part only |
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
Olive oil |
| 2 |
|
Tomatoes; peeled seeded and chopped |
|
|
Salt and pepper; to taste |
|
|
Whole basil sprigs; garnish |
|
|
Prepared rice |
INSTRUCTIONS
"With the sauce prepared in advance, this colorful dish makes a quick
entree for two, good served over fluffy rice."
Marinate prepared shrimp several hours in lemon juice or white wine, with
half the garlic and half the basil.
Meanwhile, cut leeks lengthwise and wash well under running cold water,
then chop.
Heat 1 tb. butter and 1 tb. oil in large skillet until hot. Add leeks and
saute 5 minutes, or until soft. Add remaining garlic and the tomatoes; cook
over medium heat 6 to 8 minutes. Add remaining basil and salt and pepper to
taste. Cook until thick. Mixture can be refrigerated at this point,
overnight, if desired.
Several minutes before serving, reheat leek-tomato mixture over medium-high
heat in skillet.
In separate pan, heat remaining butter and oil until sizzling. Add shrimp
and cook on first side 40 seconds, or until they turn pink. Turn and cook
on remaining side 40 seconds more. Pour heated leek-tomato mixture over top
of shrimp and cook, stirring, 1 minute.
Serve at once over rice pilaf, if desired, garnished with whole basil
sprigs.
Yield: Serves 2 as an entree, or 3 as an appetizer.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985. Pg. 10. ISBN 0-88862-788-2. Posted by Cathy
Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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