Sauteed shrimp with tomato-basil vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | larges | Shrimp |
| Salt | ||
| Pepper; freshly ground | ||
| 6 | Plum tomatoes (about 1 lb.); peeled, seeded, and diced | |
| 2 | mediums | Shallots; minced |
| 2 | Garlic cloves; blanched and cut into julienne | |
| 3 | tablespoons | Basil (fresh); chopped plus 4 whole sprigs for garnish |
| 1 | tablespoon | Parsley (fresh); minced |
| Salt | ||
| Pepper; freshly ground | ||
| 1 | tablespoon | Good wine vinegar |
| 1 | tablespoon | Lime juice |
| ½ | cup | Extra virgin olive oil; plus |
| 2 | tablespoons | Extra virgin olive oil |
| Small bowl | ||
| 10\" skillet | ||
Directions
TOMATO-BASIL VINAIGRETTE
EQUIPMENT
Santa Barbara shrimp, found in the Pacific Ocean, are most prized for their taste and their size. They are usually sold with head and tail intact. However, Gulf shrimp make a good substitute.
1. Remove the heads of the shrimp and peel the shell, leaving the tail intact. Season lightly with salt and pepper and set aside.
2. Prepare the vinaigrette: In a small bowl, combine the tomatoes, shallots, garlic, basil, and parsley. Season with salt and pepper.
Stir in the vinegar, lime juice, and ½ cup olive oil, and mix well.
3. Heat a 10" skillet and pour in the remaining 2 tablespoons olive oil. Over medium-high heat, cook the shrimp, in batches, if necessary, about 1-½ minutes per side. Do not crowd the pan. Do not overcook -- well-done shrimp will become dry.
Presentation: Spoon vinaigrette into the center of each of 4 plates.
Arrange 4 shrimp on the vinaigrette and garnish with basil sprigs.
Serve immediately.
To prepare ahead: Through step 2, but season the shrimp when ready to serve.
SOURCE: Adventure in the Kitchen with Wolfgang Puck. Typed for you by Nancy Coleman.