Best 4 Creamy Garlic Shrimp With Sundried Tomatoes And Basil Recipes

SHRIMP WITH BASIL, GARLIC, AND TOMATOES

Steps:

• In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
• Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

CREAMY GARLIC SHRIMP WITH SUNDRIED TOMATOES AND BASIL RECIPE - (4.6/5)

Steps:

• Using a large skillet, melt the butter over medium high heat and add in the garlic and sauté for about a minute or until the garlic becomes fragrant. Add your shrimp and sauté on both sides until just cooked through and pink, around two minutes per side. Make sure to not over cook the shrimp or it will become rubbery. Scoop the shrimp out with a slotted spoon into a bowl and set aside. Add the diced onions to the large skillet and fry until translucent. Add the white wine and allow to reduce a little. Now add your sun-dried tomatoes and saute another couple of minutes or so to release their flavors. Lower the heat to medium-low and add the half-and-half. Bring to a gentle simmer, stirring occasionally. Season with salt and pepper, to taste. Add the parmesan cheese and give it a little stir. To make the sauce thicker, add the milk and cornstarch mixture to the center of sauce and quickly stir through until desired thickness is reached. Add the bowl of shrimp back into the pan and mix thoroughly. Stir in the basil and other herbs. Serve over veggies, pasta, rice or couscous.

SHRIMP WITH TOMATOES, BASIL, AND GARLIC

Steps:

• In a medium bowl, combine the tomatoes and basil. Season with salt and pepper to taste and set aside while you saute the shrimp.
• Put the shrimp in a pie pan and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pan.
• Heat a medium skillet over medium heat. Season one side of the shrimp with salt and pepper; add the oil to the pan and turn the heat to high. Invert the pie pan over the skillet so the shrimp fall into the pan all at once.
• Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add the garlic to the pan. Turn the shrimp over with tongs. Turn the heat off and cook the shrimp for 1 minute in the residual heat of the pan. Shake the pan to combine the shrimp with the garlic and then transfer them to the bowl with the tomato mixture. Toss to combine. Serve hot or at room temperature.

GARLIC SHRIMP WITH BASIL & TOMATOES

Steps:

• If using larger than cherry or grape tomatoes, cut them in segments about the same size as your shrimp. In a medium bowl, combine tomatoes & basil. Season with salt & pepper; set aside.
• Rinse, drain & pat shrimp dry; season with salt & pepper. Heat a large saute pan or skillet over medium heat; when hot, add shrimp and saute for about 1 minute. Add garlic, and continue to saute shrimp until pink and cooked through.
• Add shrimp and garlic to bowl of tomatoes & basil, and toss well. May be served hot (or at room temperature, per the original recipe).