From: Greg Reynolds
Date: Thu, 12 Oct 2000 09:07:01 -0400
SHRIMP WITH GARLIC BUTTER
12 jumbo shrimp (3/4 lb), shelled and deveined
1 1/2 tablespoons olive oil
2 teaspoons minced garlic
1/3 cup dry white wine
1 tablespoon fresh lemon juice
2 tablespoons chopped sun-dried tomatoes packed in oil
6 tablespoons cold unsalted butter, cut into pieces
1/2 cup shredded fresh basil
Preheat oven to 350°F. Season shrimp with salt and pepper. Heat oil in a
large nonstick skillet over moderately high heat until hot but not
smoking and sauté shrimp 1 minute per side. Transfer shrimp to a baking
dish and bake in middle of oven until just cooked through, about 7
minutes.
While shrimp bakes, add garlic to skillet and cook, stirring, over
moderate heat 15 seconds, then stir in wine, juice, and tomatoes. Boil,
stirring occasionally, until liquid is reduced by two thirds. Swirl in
butter and basil over low heat and season with salt and pepper.
Serve shrimp with sauce.
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