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Butterflied Basil Shrimp

Betsy Kline, PG Food copy editor and staff writer

Of all our PG features, Farm Fresh is probably my favorite because it inspires me to seek out the season's freshest produce, whether it be raspberries or rutabaga. This recipe for Butterflied Basil Shrimp came with a seed packet for several varieties of basil, to which I annually devote a sizeable chunk of my kitchen garden. The combination looked savory on paper and was just as luscious as I expected it to be.

Butterflied Basil Shrimp

  • 1 pound large raw shrimp, shelled, deveined, with tails left on
  • 1/3 to 1/2 cup olive oil
  • 1 large clove garlic, finely chopped
  • 1/2 cup fresh basil, finely chopped
  • 3 tablespoons dry vermouth
  • 3 tablespoons lemon juice
  • Salt and pepper to taste
  • Lemon slices and fresh basil leaves, optional garnish

Butterfly shrimp by cutting along the inner curve. Heat oil over medium heat. Add garlic, minced basil, vermouth and lemon juice.

Add shrimp and saute, stirring, for 2 to 4 minutes, until they all turn pink. Salt and pepper to taste. Transfer to a bowl and chill for an hour or two to allow the flavors to blend. Return to room temperature.

Serve as an appetizer or as salads. Make salads by lining individual dishes with soft lettuce leaves, arranging shrimp and sauce on top and garnishing with lemon slices and basil leaves.

Makes 4 appetizer or salad servings.

Shepherd's Garden Seeds

Thursday, January 02, 2003

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