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Shrimp Saut�ed with Fresh Tomatoes, Wine & Basil

Source of Recipe


Cooking Light, June 2004






List of Ingredients



• 3-1/2 cups water
  
• 1/2 cup kosher salt
  
• 1 cup ice cubes
  
• 1-1/4 lbs. large shrimp
  
• 1-1/2 Tbsp olive oil
  
• 1/4 cup thinly sliced green onions
  
• 3 cloves garlic, thinly sliced
  
• 1/2 cup dry white wine
  
• 1 cup coarsely chopped, seeded, peeled tomato
  
• 1/4 tsp kosher salt
  
• 1/4 tsp freshly ground black pepper
  
• 3 cups hot cooked vermicelli (about 6 ounces uncooked pasta)
  
• 1/4 cup chopped basil
  






Instructions



1. Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves. Pour salt mixture into a large ziplock plastic bag. Add ice and shrimp; seal. Refrigerate 30 minutes. Remove shrimp from bag; discard brine. Peel shrimp.
   
   
2. Heat oil in a large nonstick skillet over medium-high heat.
   
   
3. Add onions and garlic; saut� 15 seconds. Add shrimp and saut� 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.
   
   Makes 4 servings
   (each serving 2/3 cup shrimp mixture, 3/4 cup pasta)
   
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   PER SERVING: 380 calories, 8.4 g fat (1.3 g saturated), 34.5 g protein, 35 g carbohydrates, 2.7 g fiber, 216 mg cholesterol, 1,137 mg sodium