July, 2004  Low-Fat Shrimp & Basil

Ingredients:

3- 1/2 cups Water

1 cup           Ice

1/2 cup        Kosher or Sea Salt

1-1/4 lbs      Large Shrimp

1-1/2 Tbls   Olive Oil

1/4 cup        Green Onions (thinly sliced)

3 cloves       Garlic (finely chopped)

1/2 cup        Dry White Wine

1 cups          Tomatoes (seeded and pealed)

1/4 tsp         Kosher or Sea Salt ( separate, set to one side)

1/4 tsp         Freshly Ground Pepper

3 cups          Hot, cooked vermicelli (6 oz. uncooked pasta)

1/4 cup        Chopped Basil

Preparation:

Combine water and one-half of the salt in a large bowl.  Stir

until salt is dissolved. Pour salt mixture into a large zip-lock

bag. Add ice and shrimp; seal.  Refrigerate about 30 minutes.

Remove shrimp from the bag, discard brine, peal shrimp and

set aside.

Heat oil in a large non-stick skillet over medium-high heat.  

Add onions and garlic; saute 15-30 seconds.  Add shrimp and

saute 1 minute.   Add  wine; cook a  minute, scraping  pan  to

loosen browned bits. Add tomato; 1/ tsp salt, and pepper;

cook 3 minutes or until shrimp are done.  Remove from heat,

serve over pasta and sprinkle with basil.

Serves 4 -

(each serving 2/3 cup shrimp mixture & 3/4 cup pasta)

380 calories per serving

Recipe from Cooking Light Magazine.

   

 Back to Lee  

Last Month                                      Next Month

 Last Year