Sauteed shrimp with tomato-basil vinaigrette
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Sauteed shrimp with tomato-basil vinaigrette
  Shrimp    Seafood  
Last updated 6/12/2012 1:22:13 AM. Recipe ID 54756. Report a problem with this recipe.
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      Title: Sauteed shrimp with tomato-basil vinaigrette
 Categories: Main dish, Seafood, Puck
      Yield: 4 Servings
     16 lg Shrimp
           Pepper; freshly ground

MMMMM------------------TOMATO-BASIL VINAIGRETTE-----------------------
      6    Plum tomatoes (about 1 lb.);
           -peeled, seeded, and diced
      2 md Shallots; minced
      2    Garlic cloves; blanched and
           -cut into julienne
      3 tb Basil (fresh); chopped plus
           -4 whole sprigs for garnish
      1 tb Parsley (fresh); minced
           Pepper; freshly ground
      1 tb Good wine vinegar
      1 tb Lime juice
    1/2 c  Extra virgin olive oil; plus
      2 tb Extra virgin olive oil

           Small bowl
           10" skillet
  Santa Barbara shrimp, found in the Pacific Ocean, are most prized for
  their taste and their size.  They are usually sold with head and tail
  intact. However, Gulf shrimp make a good substitute.
  1. Remove the heads of the shrimp and peel the shell, leaving the tail
  intact.  Season lightly with salt and pepper and set aside.
  2. Prepare the vinaigrette: In a small bowl, combine the tomatoes,
  shallots, garlic, basil, and parsley. Season with salt and pepper.
  Stir in the vinegar, lime juice, and 1/2 cup olive oil, and mix well.
  3. Heat a 10" skillet and pour in the remaining 2 tablespoons olive
  oil. Over medium-high heat, cook the shrimp, in batches, if
  necessary, about 1-1/2 minutes per side. Do not crowd the pan. Do not
  overcook -- well-done shrimp will become dry.
  Presentation: Spoon vinaigrette into the center of each of 4 plates.
  Arrange 4 shrimp on the vinaigrette and garnish with basil sprigs.
  Serve immediately.
  To prepare ahead: Through step 2, but season the shrimp when ready to

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Recipe ID 54756 (Apr 03, 2005)

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