"Something about basil and tomatoes maximizes the taste of the shrimp," says Franz.

Recipe by Coastal Living March 1998

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Yield:
4 appetizer servings
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Ingredients

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Directions

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  • Butterfly shrimp by making a slit down the back of each from the large end to the tail, cutting to, but not through, the inside curve of shrimp. (Do not peel.) Devein, if desired; set aside.

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  • Pour through a wire-mesh strainer into a bowl, reserving garlic and basil. Return oil to pan.

  • Add tomato and shrimp; cook over high heat 1 to 3 minutes or until shrimp turn pink. Stir in garlic and basil, if desired.

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