Garlic Basil Shrimp
I was never much of a seafood person when I was younger. There are a few different reasons for this general avoidance, but probably the biggest was unfamiliarity. Growing up in the Midwest, I simply didn’t come across seafood very often. Fish? Yes. Seafood? No.
Because of this, I’ve always been rather intimidated by preparing the stuff. There is no saving over-cooked seafood. On the other hand, I’m totally freaked out by raw fish as well. This obviously makes preparing seafood a particular challenge for me.
I decided the other day that I need to get over this, however, and I decided to start with shrimp. So to help ease myself into the world of cooking seafood I totally cheated and started with pre-cooked shrimp. I know, all you seafood aficionados are shaking your heads right now. Don’t hate, I’ll get to the raw stuff eventually. For this recipe, however, I started with frozen pre-cooked shrimp. Ten minutes later I had an impressive, elegant and – most importantly – delicious entree that’s beautiful enough for entertaining but simple enough for a busy weeknight.
Do you eat a lot of seafood? What’s your favorite way to prepare it? (I need all the tips I can get!) Let me know or link up below!
Garlic Basil Shrimp
Time: 10 minutes
- 1 tbls. olive oil
- 1 1/4 lbs frozen pre-cooked shrimp, thawed according to package directions
- 3 garlic cloves, minced
- pinch of red pepper flakes, or more to taste
- 3/4 cup dry white wine (can use chicken broth if you don’t like to cook with wine)
- 1 1/2 cup cherry tomatoes, halved
- 1/4 cup freshly chopped basil
- 1 green onion, sliced
- salt and black pepper, to taste
- Heat oil in a large skillet over medium-high heat.
- Add garlic and redpepper flakes and cook until fragrant, about 30 seconds.
- Ad wine and cook over over high heat, stirring occasionally, for about three minutes.
- Stir in tomatoes and basil. Season with salt and pepper.
- Return shrimp to pan and toss. Cook until just heated through.
- Enjoy with your favorite side.
Recipe slightly adapted from Ellie Kreiger’s So Easy cookbook.