Shrimp
with Basil Butter
12 jumbo shrimp (3/4 lb), shelled and deveined
1 tablespoon olive oil
1/2 tablespoon sesame oil
2 teaspoons minced garlic
1 teaspoon minced ginger
1/3 cup dry white wine
1 tablespoon fresh lime juice
2 tablespoons chopped sun-dried tomatoes packed in oil
6 tablespoons cold unsalted butter, cut into pieces
1/2 cup shredded fresh basil
Preheat oven to 350°F.
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 1 minute per
side. Transfer shrimp to a baking dish and bake in
middle of oven until just cooked through, about 7
minutes.
While shrimp bakes, add garlic, ginger 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.
Serve with crusty bread. Makes 4 appetizers
12 jumbo shrimp (3/4 lb), shelled and deveined
1 tablespoon olive oil
1/2 tablespoon sesame oil
2 teaspoons minced garlic
1 teaspoon minced ginger
1/3 cup dry white wine
1 tablespoon fresh lime juice
2 tablespoons chopped sun-dried tomatoes packed in oil
6 tablespoons cold unsalted butter, cut into pieces
1/2 cup shredded fresh basil
Preheat oven to 350°F.
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 1 minute per
side. Transfer shrimp to a baking dish and bake in
middle of oven until just cooked through, about 7
minutes.
While shrimp bakes, add garlic, ginger 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.
Serve with crusty bread. Makes 4 appetizers
