Shrimps with Basil, Leeks and Tomatoes
Try this Shrimps with Basil, Leeks and Tomatoes recipe, or contribute your own. "Herbs" and "Seafood" are two of the tags cooks chose for Shrimps with Basil, Leeks and Tomatoes.
"Used white shrimp instead of jumbo shrimp, and cinnamon basil from the garden. It was soooo tasty, my SO insisted it be put back on the menu soon so we can take pictures because it was gone before we could get any photos! The kids were asking for seconds before I even got my first helping. I chose to serve it with a lemony rice pilaf, which complimented the basil nicely."- squidhole
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|2 tbFresh basil; chopped|
|2 Leeks; white part only|
|2 tbUnsalted butter|
|2 tbolive oil|
|2 Tomatoes; peeled, seeded and chopped|
|1/3 cLemon juice; or white wine|
|sprigsWhole basil; garnish|
|1 cloveGarlic; peeled and finely chopped|
|salt and pepper; to taste|
|6 Jumbofresh shrimp; peeled and deveined|
Shrimps with Basil, Leeks and Tomatoes Preparation
"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 Enrights Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 10. ISBN 0-88862-788-2. Posted by Cathy Harned.
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