Shrimp Sautéed with Fresh Tomatoes, Wine, and Basil

Becky Luigart-Stayner; Jan Gautro
Try Shrimp Sautéed with Fresh Tomatoes, Wine, and Basil for a delicious seafood dinner that is quick and easy. Don't overcook the shrimp, or they will be tough. Although shrimp live in salt water, brining still makes them firmer and juicier.

Yield:

4 servings (serving size: 2/3 cup shrimp mixture and 3/4 cup pasta)

Recipe from

Nutritional Information

Calories 380
Caloriesfromfat 20 %
Fat 8.4 g
Satfat 1.3 g
Monofat 4.2 g
Polyfat 1.7 g
Protein 34.5 g
Carbohydrate 35 g
Fiber 2.7 g
Cholesterol 216 mg
Iron 5.4 mg
Sodium 1137 mg
Calcium 100 mg

Ingredients

3 1/2 cups water
1/2 cup kosher salt (such as Diamond Crystal)
1 cup ice cubes
1 1/4 pounds large shrimp
1 1/2 tablespoons olive oil
1/4 cup thinly sliced green onions
3 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup coarsely chopped seeded peeled tomato
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups hot cooked vermicelli (about 6 ounces uncooked pasta)
1/4 cup chopped fresh basil

Preparation

Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves. Pour salt mixture into a large zip-top plastic bag. Add ice and shrimp; seal. Refrigerate 30 minutes. Remove shrimp from bag; discard brine. Peel shrimp.

Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 15 seconds. Add shrimp, and sauté 1 minute. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomato, 1/4 teaspoon salt, and pepper; cook 3 minutes or until shrimp are done. Remove from heat; serve over pasta. Sprinkle with basil.

Note:

Bruce Aidells,

June 2004