"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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|Serving Size: 1 Serving (498g)|
|Recipe Makes: 2|
|Calories from Fat: 675 (79%)|
|Amt Per Serving||% DV|
|Total Fat 75g||100 %|
|Saturated Fat 44.7g||223 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 4g|
|Cholesterol 353.4mg||109 %|
|Sodium 277.8mg||10 %|
|Potassium 794.1mg||21 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 22.6g|
|Protein 26.4g||38 %|
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Calories per serving: 859
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