by kirra » Mon Jun 29, 2009 2:28 am
Thai Basil & Butter Contessa Head-On Shrimp
Michelle Bernstein
Ingredients:
4 tablespoons unsalted good quality butter
8 head-on very large U4 shrimp or prawns
2 tablespoons ginger, peeled and minced
1 tablespoon garlic, peeled and minced
Lemon zest from 1 lemon
1 cup Thai basil, whole leaves
2 blood oranges or tangerines, peeled and cut into 1/2-inch dice
Sea salt
Black pepper
1/4 cup scallions, sliced thin on a bias
8 each lettuce cups, from Boston/bibb hearts
Preparation:
In a large sauté pan over medium low heat, add the butter. When hot, add the shrimp, raise the temperature to medium and cook for 2-3 minutes. Add the ginger and garlic and cook 1 more minute. Add the zest and Thai basil, season with salt and pepper. Cook for about 3-4 minutes or until the shrimp are just cooked through. Add the oranges and scallions. Remove from the heat and place in lettuce cups.
[b][size=150]Thai Basil & Butter Contessa Head-On Shrimp[/size][/b]
Michelle Bernstein
[b]
Ingredients:[/b]
4 tablespoons unsalted good quality butter
8 head-on very large U4 shrimp or prawns
2 tablespoons ginger, peeled and minced
1 tablespoon garlic, peeled and minced
Lemon zest from 1 lemon
1 cup Thai basil, whole leaves
2 blood oranges or tangerines, peeled and cut into 1/2-inch dice
Sea salt
Black pepper
1/4 cup scallions, sliced thin on a bias
8 each lettuce cups, from Boston/bibb hearts
[b]Preparation:[/b]
In a large sauté pan over medium low heat, add the butter. When hot, add the shrimp, raise the temperature to medium and cook for 2-3 minutes. Add the ginger and garlic and cook 1 more minute. Add the zest and Thai basil, season with salt and pepper. Cook for about 3-4 minutes or until the shrimp are just cooked through. Add the oranges and scallions. Remove from the heat and place in lettuce cups.