Garlic Tomato Shrimp   Leave a comment

The original recipe is actually named Garlic Basil Shrimp and is from here.

Original Recipe:

Ingredients:

2 tablespoons olive oil
1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
3 garlic cloves, minced
1/8 teaspoon dried hot red-pepper flakes, or more to taste
3/4 cup dry white wine
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black pepper

Directions:

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

*Copied straight from the original site.

What I Did!!!

Ingredients:

– Olive Oil
– Shrimp
– 3-4 cloves garlic (I like garlic).
– Red Pepper (I couldn’t find flakes so I just got some powder, no big deal).
– Chicken Stock
– Dried Basil (‘Cuz I couldn’t find any fresh ones from Safeway…or was it Giant…?)
– Grape tomatoes
– Salt and Black Pepper
– Spinach

Directions:

– Heat the oil in the pan and then throw in shrimp. When shrimp is pink on both sides and generally pretty cooked (Overcooked shrimp is NOT yummy!), take out and place in bowl or something. Leave juice and oil in pan.

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– Add in garlic and red pepper to taste. Let sit for about 30 seconds (or 20 : ) ).
– Add in chicken stock and let sit for 2 minutes.
– Add in tomatoes and basil. Season with salt and pepper (this isn’t that necessary). I like my tomatoes cooked, so I waited a minute or two, but since they are cherry tomatoes, don’t wait too long. You don’t want to each mushy tomatoes, I wouldn’t think.

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– Add in the shrimp and let sit for about 30 seconds so the shrimp will be heated too.

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– Ladle out the shrimp and tomatoes.
– Throw the (cleaned) spinach into the chicken broth/garlic/pepper mixture. Let sit until liking (I also like my spinach cooked so I waited about a little less than a minute).

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– Put on plate and enjoy!!!

Notes:

– Spinach: Read on some website that if you’re cooking spinach, it’s ready as soon as the leaves look even a little wilted. You don’t want to leave the spinach cooking for too long or else it’ll turn into baby food. (Like the stuff Arthur’s parents always tried to feed Kate and D.W. and couldn’t).

– As you may have noticed, I used Chicken Broth (Stock) instead of wine firstly because I’m not old enough to buy wine, and secondly because I kinda knew I had a bottle somewhere but couldn’t find it. I’ve seen this substitue be used for a lot of recipes that require white wine so if you ever run out or aren’t old enough to buy any white wine (or you’re cooking for people who shouldn’t be drinking just yet) just pour in the chicken stock!!!

Enjoy!

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Next time: Pizza!!!

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Posted June 17, 2009 by .unpaused. in Food, Picture-ed

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