For this recipe, you could choose to serve as an appetizer course as I did above, or use smaller shrimp and serve over rice or pasta and divide the shrimp to make main dish servings.
These were extra large, head-on shrimp that we had brought by from a trip to the Gulf and had stored in the freezer for afternoons such as this!
There were only 9 shrimp to a pound, so this was an ample amount to have for an appetizer course for the two of us. Fresh basil from my potted plants on the deck. The fresh basil adds an amazing flavor and aroma to the shrimp!
3 Fresno or jalapeno peppers, coarsely chopped
6 garlic cloves, smashed
1/4 cup sugar
2 T. fish sauce
1 t. kosher salt
4 T. vegetable oil, divided
1 lb. large shrimp peeled and deveined
2 cups basil leaves
lime wedges
cooked rice or pasta (if desired for the main course)
Blend peppers, garlic, sugar, fish sauce, salt, and 3 T. oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes.
Heat remaining 1 T. oil in a large nonstick skillet or wok over medium-high heat. Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet leaving marinade behind, and cook until deeply browned around the edges and flesh is opaque, about1 minutes per side.
Remove pan from heat and add basil; toss vigorsouly until basil is wilted.
Transfer shrimp mixture to plates. Serve with lime wedges alongside.
From Bon Appetit May 2019
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