Shrimps with basil leeks & tomatoes
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Shrimps with basil leeks & tomatoes
  Leeks    Seasonings    Tomatoes    Fish    Grains  
Last updated 6/12/2012 1:23:03 AM. Recipe ID 55962. Report a problem with this recipe.
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      Title: Shrimps with basil leeks & tomatoes
 Categories: Fish, Seasonings, Main dish, Grains
      Yield: 2 Servings
      6    Jumbo fresh shrimp (1/2 lb.)
           -- peeled and deveined
    1/3 c  Lemon juice or white wine
      1    Garlic clove; peeled
           -- finely chopped
      2 tb Fresh basil; chopped
      2    Leeks; white part only
      2 tb Unsalted butter
      2 tb Olive oil
      2    Tomatoes; peeled
           -- seeded and chopped
           Salt and pepper; to taste
           Whole basil sprigs; garnish
           Prepared rice
  "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
  Yield:  Serves 2 as an entree, or 3 as an appetizer.
  From _Nancy Enright's 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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Recipe ID 55962 (Apr 03, 2005)

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