Monday, July 13, 2009

Shrimp with Basil-Garlic Butter

NJ meets Brooklyn! Fresh basil from my backyard, lots of fresh NJ grown garlic and this ultra-delicious recipe from Henry's End in Brooklyn, NY - a heavenly meeting! This recipe is super easy to put together and is impressive enough to serve guests. I have made it both as an appetizer or as an entree by adding pasta. I decrease the butter to 3 tablespoons (original recipe calls for 6 tbs), which makes it a little healthier, yet still really good. Buon Appetito!

Shrimp with Basil-Garlic Butter

12 jumbo shrimp (3/4 pound), shelled and deveined
1 1/2 tablespoons olive oil
2 teaspoons minced garlic
1/3 cup dry white wine
1 tablespoon fresh lemon juice
2 tablespoons chopped sun-dried tomatoes packed in oil
3 tablespoons cold unsalted butter, cut into pieces
1/2 cup shredded fresh basil

Season shrimp with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking and sauté shrimp until just done. Transfer shrimp to a bowl with a slotted spoon. Add garlic to skillet and cook, stirring, over moderate heat 15 seconds, then stir in wine, juice, and tomatoes. Boil, stirring occasionally, until liquid is reduced by two thirds. Swirl in butter and basil over low heat and season with salt and pepper. Toss shrimp into the pan and coat with the sauce.

Adapted from Gourmet May 2000
Henrys End Restaurant Brooklyn, NY

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