Yield: 2 servings
|3 tablespoons||Olive oil|
|¾ pounds||Shrimp - (abt 12); peeled, deveined,|
|Rinsed and patted dry|
|1 tablespoon||Minced garlic|
|½ pint||Red and yellow cherry tomatoes; halved|
|2 tablespoons||Basil chiffonade|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
Heat olive oil in a saute pan over medium heat. Add the shrimp and saute until just cooked through. Using a slotted spoon, remove shrimp to a plate.
Add the garlic and tomatoes to the pan and saute until softened. Return shrimp to the pan with basil and cook until just heated through. Serve immediately. This recipe yields 2 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-9140 broadcast 06-01-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.