Basil shrimp
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp (up to) |
| 1½ | cup | Olive oil |
| 3 | tablespoons | Lemon juice |
| 2 | tablespoons | Pernod liqueur |
| ⅓ | cup | Fresh basil |
| Salt | ||
| Freshly ground white pepper | ||
Directions
Shell, devein and butterfly shrimp. Heat olive oil in a large skillet. Mix basil, Pernod, lemon juice and then add to shrimp. Fry shrimp approximately 2 minutes or until just pink. Remove to a large bowl. Pour oil and herbs from skillet over shrimp. Chill. Serve at room temperature on a bed of lettuce with a wedge of lemon and a sprig of fresh basil. Yield: 4 servings.
BEN HUSSMAN (MRS. WALTER, JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- About shrimp
- Attention shrimp
- Baked shrimp in wine and basil sauce
- Basil shrimp in fresh tomato sauce
- Basil shrimp stuffed zucchini
- Basil smoked shrimp & scallop kebabs
- Basil smoked shrimp and scallop kebabs
- Basil/tomato shrimp
- Broiled shrimp
- Chili shrimp with basil
- Greek shrimp
- Herbed shrimp
- Pesto shrimp
- Quick shrimp
- Seared shrimp with basil oil
- Shrimp bascom
- Shrimps with basil leeks & tomatoes
- Shrimps with basil~ leeks & tomatoes
- Thai shrimp
- Yellow shrimp