Time 45m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Melt 1/2 stick butter in medium size bowl. Add olive oil. Squeeze lemon juice into mix. Add grey poupon mustard, add minced fresh basil. Add minced cloves of garlic, add salt and pepper. Whip mixture and marinate cleaned shrimp for 1 hour. Place marinated shrimp on skewers and BBQ until shrimp is pink and done.
Time 30m Yield 2 servings. Number Of Ingredients 8 Steps:
In a small bowl, combine the basil, oil, butter, mustard, lemon juice, garlic, salt and pepper. Pour 3 tablespoons into a small resealable plastic bag; add shrimp. Seal bag and turn to coat; let stand at room temperature for 15-20 minutes. Set remaining marinade aside. , Drain and discard marinade. Thread shrimp onto two metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, basting occasionally with reserved marinade.
Time 30m Yield 2 Number Of Ingredients 21 Steps:
Gather the ingredients. Cut the stem portion from the lime leaves to remove and discard. Place the lime leaves along with all other sauce ingredients in a food processor or chopper. Process well to form an aromatic paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside. Heat 1 tablespoon oil in a wok or large frying pan over medium-high heat. Add the onion and bell peppers and cook for 2 to 3 minutes, adding 1 to 2 tablespoons white wine as you go. Add the shrimp , stir-fry sauce and extra tablespoon of oil, if needed. Stir-fry 3 minutes, until shrimp are pink and plump. Turn down heat to low and fold in 1/3 cup chopped basil. Add the coconut milk a little at a time, taste-testing as you go (some people like this dish with coconut milk, and others prefer the more potent version without). Taste-test for salt and spice, adding more fish sauce if not flavorful or salty enough, or more lime juice if too salty. Add more coconut milk if too spicy. To serve it the way they do in Thailand, simply fry an egg in a little vegetable oil and lightly salt it. Tilt shrimp onto the plate. Add a generous topping of chopped fresh basil , and serve with Thai jasmine rice , topped with the fried eggs, if using. Often this dish is also accompanied with cucumber slices.
Time 16m Yield 4 servings Number Of Ingredients 6 Steps:
In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp. Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans. Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.
Time 1h30m Yield 9 Number Of Ingredients 10 Steps:
In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.
Time 25m Yield 4 servings, serving size: 1 cup Number Of Ingredients 8 Steps:
Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl. Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.
Time 23m Yield 2-4 serving(s) Number Of Ingredients 12 Steps:
In a med bowl mix the soy, water, fish sauce , lemon grass and sugar - let shrimp marinate 10 minutes. Heat oil in the wok, add the onion and stir fry 2 minutes, add the ginger, garlic and the peppers- cook 30 seconds. Using a slotted spoon remove the shrimp from the marinade and place in the wok stir fry 3 minutes do not completely cook the shrimp. Add the remaining marinade and cook another 30 seconds,. Remove from the wok and stir in the basil. Serve over Jasmine rice, Garnish with more basil.
Yield 4 servings Number Of Ingredients 9 Steps:
Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet, leaving marinade behind, and cook until deeply browned around the edges and flesh is opaque, about 1 minute per side. Remove pan from heat and add basil; toss vigorously until basil is wilted. Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.
Time 10m Yield 6 servings. Number Of Ingredients 8 Steps:
For dressing, combine 1/4 cup oil, basil, vinegar, 1 tablespoon Parmesan cheese and sugar in a saucepan over low heat. Meanwhile, combine shrimp and remaining cheese. , In a large skillet, heat butter and remaining oil. Add shrimp; saute for 3-4 minutes or until shrimp turn pink. Drain on paper towels. Serve on lettuce; drizzle with warm dressing.
Time 35m Yield 6 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate. Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use. Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil. Drain spaghetti, reserving 1/4 to 1/2 cup pasta water. Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.
Time 30m Number Of Ingredients 8 Steps:
Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside. Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.
Yield Serves 4 (first course) Number Of Ingredients 8 Steps:
Preheat oven to 350°F. Season shrimp with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking and sauté shrimp 1 minute per side. Transfer shrimp to a baking dish and bake in middle of oven until just cooked through, about 7 minutes. While shrimp bakes, add garlic to skillet and cook, stirring, over moderate heat 15 seconds, then stir in wine, juice, and tomatoes. Boil, stirring occasionally, until liquid is reduced by two thirds. Swirl in butter and basil over low heat and season with salt and pepper. Serve shrimp with sauce.
