THAI BASIL SHRIMP
Steps:
- Gather the ingredients.
- Cut the stem portion from the lime leaves to remove and discard.
- Place the lime leaves along with all other sauce ingredients in a food processor or chopper. Process well to form an aromatic paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.
- Heat 1 tablespoon oil in a wok or large frying pan over medium-high heat. Add the onion and bell peppers and cook for 2 to 3 minutes, adding 1 to 2 tablespoons white wine as you go.
- Add the shrimp , stir-fry sauce and extra tablespoon of oil, if needed. Stir-fry 3 minutes, until shrimp are pink and plump.
- Turn down heat to low and fold in 1/3 cup chopped basil. Add the coconut milk a little at a time, taste-testing as you go (some people like this dish with coconut milk, and others prefer the more potent version without).
- Taste-test for salt and spice, adding more fish sauce if not flavorful or salty enough, or more lime juice if too salty. Add more coconut milk if too spicy.
- To serve it the way they do in Thailand, simply fry an egg in a little vegetable oil and lightly salt it.
- Tilt shrimp onto the plate. Add a generous topping of chopped fresh basil , and serve with Thai jasmine rice , topped with the fried eggs, if using. Often this dish is also accompanied with cucumber slices.
Nutrition Facts : Calories 473 kcal, Carbohydrate 27 g, Cholesterol 95 mg, Fiber 4 g, Protein 17 g, SaturatedFat 8 g, Sodium 2879 mg, Sugar 11 g, Fat 35 g, ServingSize serves 2, UnsaturatedFat 0 g
SEAFOOD IN BASIL SAUCE
This recipe is also one from the Farmhouse Wall. Each recipe written on the wall must have been very important to this cook to preserve them to her walls like a time capsule. I love history and how recipes do tell a story of their own. I hope you enjoy all these treasures from a wonderful cook from our past who left an important...
Provided by Sheri Zarnick
Categories Other Main Dishes
Time 20m
Number Of Ingredients 9
Steps:
- 1. If seafood isn't fresh and is frozen run under cool water to thaw. Drain and pat dry on paper towel.
- 2. in blender combine basil, garlic, olive oil and 1 T. melted butter. process until smooth.
- 3. Heat 2 T. bitter in a heavy frying pan over high heat until butter bubbles.
- 4. Add seafood. Turn quickly in the butter to coat all over. Reduce heat to medium Saute stirring until seafood is heated through and cooked.
- 5. Add Sherry and simmer 30 seconds. Add sauce from blender. Stir with spatula until sauce coats seafood evenly.
- 6. Sprinkle with Parmesan cheese and parsley. Serve immediately over hot cooked pasta or noodles.
SEAFOOD IN BASIL SAUCE
Use shrimp or scallops (or a combination) in this delicious sauce flavored with basil, garlic, and oil. You can also use the sauce on poached salmon or whitefish, too. I like to serve this over pasta with some sauteed whole mushrooms and a tossed green salad. Be sure not too cook the seafood too long or it will toughen. This recipe is easily halved or doubled.
Provided by JackieOhNo
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a blender of food processor, combine basil, garlic, olive oil, salt and 1 T. melted butter. Process until smooth.
- Heat the 2 T. butter in a heavy skillet over high heat until the butter bubbles.
- Add seafood, turning quickly in the butter to evenly coat. Reduce heat to medium. Saute, stirring, until seafood is heated through and cooked.
- Add sherry. Simmer 30 seconds. Add sauce from blender or food processor. Stir with spatula until sauce coats seafood evenly.
- Sprinkle with Parmesan cheese and parsley. Serve immediately.
THAI-STYLE BASIL SHRIMP WITH BASIL-COCONUT RICE
Provided by Food Network Kitchen
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Whisk the lime juice, vegetable oil, curry paste, fish sauce and garlic in a large bowl. Add the shrimp; toss to coat. Refrigerate at least 30 minutes or up to 1 hour. Meanwhile, soak ten 8-inch bamboo skewers in water at least 30 minutes; drain. Thread the shrimp onto the skewers, rubbing any excess marinade on the shrimp; set aside.
- Preheat a grill to medium high. Puree the coconut milk, 2 cups basil, the jalapeno and a pinch of salt in a blender, about 30 seconds. (Do not over-blend or the coconut milk might separate.) Set aside.
- Melt the butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring occasionally, until softened, about 2 minutes. Add the rice, 1/2 cup water, the coconut milk-basil puree and 1/2 teaspoon salt. Bring to a simmer, stirring and scraping the bottom of the pot with a wooden spoon to prevent the rice from sticking. Reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, 15 to 17 minutes. Remove from the heat and keep covered.
- Meanwhile, brush the grill grates with vegetable oil. Grill the shrimp skewers until well marked and just cooked through, 2 to 3 minutes per side. Fluff the rice with a fork, stir in the scallion greens and season with salt. Combine the bean sprouts, peanuts and remaining 2 cups basil. Top the lettuce leaves with the bean sprout mixture and shrimp skewers. Serve with the rice and lime wedges.
PENNE WITH BASIL-SEAFOOD SAUCE
Provided by Nicholas Puniello
Categories Pasta Sauté Basil Scallop Shrimp Bon Appétit Boston Massachusetts
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oil in heavy large skillet over medium heat. Add scallops and shrimp and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer seafood to bowl. Add garlic to same skillet; sauté 1 minute. Add tomatoes and half of basil; simmer until sauce thickens, about 10 minutes. Increase heat to medium-high. Add clam juice and cream and simmer until thickened to sauce consistency, about 6 minutes. Add penne, seafood, remaining basil and toss. Season with salt and pepper.
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- Prepare your seafood by peeling and deveining the shrimp. Slice the calamari bodies into ½ inch rings. Set aside.
- Slice the garlic cloves into thin slices. In a large pan, heat up two tablespoons of olive oil. Add the garlic and cook for about three minutes, until lightly browned. Add the red pepper flakes (more if you prefer it spicier), and cook for 1 more minute before adding the entire jar of Tomato Basil Victoria Pasta Sauce. Mix and let simmer for 10 minutes.
- In a separate large pot, cook your pasta in salted water according to package directions. I used fettuccini and cooked for about seven minutes. Set aside ½ cup of pasta water.
- Once the sauce has simmered for about 10 minutes, add the shrimp, calamari, and the pasta water and let cook until just cooked through, about 3-5 minutes.
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