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.
Cooking Light JUNE 2004
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.
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