Shrimp with Basil and Tomatoes

Shrimp with Basil and Tomatoes
Shrimp with Basil and Tomatoes might be a good recipe to expand your main course collection. This recipe makes 4 servings with 277 calories, 24g of protein, and 19g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. A mixture of shrimp, basil, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

1
Butterfly shrimp by making a slit down the back of each from the large end to the tail, cutting to, but not through, the inside curve of shrimp. (Do not peel.) Devein, if desired; set aside.
Ingredients you will need
ShrimpShrimp
2
Pour through a wire-mesh strainer into a bowl, reserving garlic and basil. Return oil to pan.
Ingredients you will need
GarlicGarlic
BasilBasil
Cooking OilCooking Oil
Equipment you will use
SieveSieve
BowlBowl
Frying PanFrying Pan
3
Add tomato and shrimp; cook over high heat 1 to 3 minutes or until shrimp turn pink. Stir in garlic and basil, if desired.
Ingredients you will need
GarlicGarlic
ShrimpShrimp
TomatoTomato
BasilBasil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Thrive Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.
Thrive Pinot Grigio
Thrive Pinot Grigio
DifficultyMedium
Ready In45 m.
Servings4
Health Score7
Magazine