Ingredients
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2
-
2 - 3
-
-
-
2 - 4
-
1
-
2 - 4
-
-
-
-
-
-
-
-
Directions
Garlic Shrimp With Basil & Tomatoes, I adapted this from Food Network last summer We like more garlic, tomatoes & basil than the original; and we quickly saute the shrimp & garlic in a pan It’s very good over pasta or even rice, but we usually serve it with crostini Topping the bread (or crostini) with some of the tomato/basil mixture makes it even better It’s quick, has lots of flavor, even with supermarket tomatoes & basil in the middle of winter I also found 2 servings to be more realistic than the recommended 4; shrimp are pretty low calorie, and even with the crostini, it’s a pretty low kcal meal , my bil sent me this recipe, but yours called for more tomatoes, so I tried yours We like it very well I’d add onions to it next time tho, and I’d still add more basil Great taste, easy, and good thanks I served it hot, but I do think it would be better at room temperature
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Steps
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1
Done
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If Using Larger Than Cherry or Grape Tomatoes, Cut Them in Segments About the Same Size as Your Shrimp. in a Medium Bowl, Combine Tomatoes & Basil. Season With Salt & Pepper; Set Aside. |
|
2
Done
|
Rinse, Drain & Pat Shrimp Dry; Season With Salt & Pepper. Heat a Large Saute Pan or Skillet Over Medium Heat; When Hot, Add Shrimp and Saute For About 1 Minute. Add Garlic, and Continue to Saute Shrimp Until Pink and Cooked Through. |
|
3
Done
|
Add Shrimp and Garlic to Bowl of Tomatoes & Basil, and Toss Well. May Be Served Hot (or at Room Temperature, Per the Original Recipe). |
