Shrimp Sautéed with Fresh Tomatoes, Wine, and Basil
4 servings (serving size: 2/3 cup shrimp mixture and 3/4 cup pasta)
Becky Luigart-Stayner; Jan Gautro
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
How to Make It
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.
I never heard of someone complaining about a recipe when they didn't use the correct ingredents. I an not sure what color my collar is, but I am a senior almost 80 yrs old, fixed income who uses shrimp at least once a week. I find it economical as i can us 3 or 4 and add lots of vegetables and serve with pasta or rice to make n a fine meal. I was a waitress in a diner and I don't remember the color on my uniform, but I think it was white with sweat rings, probably.I never heard of someone who was frugal who didn't read thru a new recipe to be sure they had all the correct ingredients or could make a satisfactory substitution.Recipes are not intended to tell you what not to use, but to tell you what you should use to make that dish.This is first time i have ever responded to a review, but I will make it next week and post any subs I make. Reviews are subjective...even movie reviews. Tell what you liked or didn't like when you have followed it to a tee.
I have not tried this recipe yet, but I am thinking about it. It does sound good, however, I might not brine them before or maybe for not as long. That being said, this is to the reviewer who said that it wasn't clearly posted that you brine the shrimp before you peel them. It was clearly posted in the recipe. It was written that you brine and then peel the shrimp. I do think when I make this I will add some butter to finish the sauce and add some coarsely chopped parsley.
This recipes can be changed in so many ways but stilll turn out yummy!
I replaced green onions for a white one, black peppers for crushed(though if you do that dont add salt!) and vermicelli for garlic bread. I did not have half the ingredients like basil and so i improvised.
Great taste and overall a good dish. I'm so glad someone posted about kosher salt vs. regular salt. What a difference! Definitely can't substitute. We did brine shrimp before and had the overly salty taste; inedible. This came out perfect.
Although I'm not as hostile as Angry Cook, I gotta agree. This recipe is wretched. I used shelled shrimp, so I skipped (and would never) brine the shrimp. Otherwise, I followed the recipe exactly. The flavors were so bad that I ended up draining off the sauce and throwing on some butter and lemon juice to make it more like shrimp scampi. But then, of course, the shrimp was tough. Keep looking for a better recipe.
I hope the incompetent chef who posted this recipe is reading - you ruined a special birthday dinner for my 100 year old grandmother. This dish was so salty it made half my guests sick. I am thinking that it was because the shrimp was already peeled, but it should be clearly spelled out that only unpeeled shrimp should used. I hope this post helps all the blue collar workers out there who work a 12 hour shift of manual labor and then come home to make a special dinner for their dear grandmother without making her vomit!!