Chilled Shrimp With Basil Ponzu Sauce Food

GARLIC BASIL SHRIMP

Steps:

• 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.

BASIL SHRIMP

Steps:

• In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
• Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
• Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

SHRIMP WITH BASIL-MANGO SAUCE

Steps:

• In a blender or food processor, combine the mango, basil and lemon juice; cover and process until blended. Pour onto two serving plates; set aside., Skewer two shrimp each onto six 4- to 6-in. metal or soaked wooden skewers, forming a heart shape. Cook in a large skillet in butter over medium-high heat for 4-5 minutes or until shrimp turn pink, turning once. Place over mango sauce. Garnish with basil springs if desired.

CHILLED SHRIMP WITH BASIL PONZU SAUCE

Steps:

• Bring 4 quarts water to a boil in a large saucepan; add shrimp, cook 1 minute or until shrimps are just cooked through.
• Drain well and chill in a large bowl filled with ice water.
• When chilled, drain and pat dry.
• Refrigerate until ready to serve.
• For sauce, combine remaining ingredients, refrigerate until ready to serve.
• Just before serving, toss shrimp with sauce and arrange on a serving platter.

GARLIC-PONZU SHRIMP SALAD

Steps:

• Place lettuce and spinach in a large salad bowl, tearing any larger leaves into bite-sized pieces. Season the shrimp with salt and pepper to taste.
• Heat the oil in a large wok or heavy skillet over medium-high heat; add the shrimp and garlic.
• Stir-fry just until the shrimp turn uniformly pink and are barely cooked through, 2-3 minutes. Add green onions, carrot and celery; stir-fry until the colors of the vegetables turn bright, about 1 minute. Add the ponzu sauce; stir just until it is heated through and coats all the ingredients, about 30 seconds.
• Pour the stir-fry mixture over the lettuce and spinach leaves in the salad bowl; toss quickly to coat the leaves with the sauce.
• Transfer the salad to individual serving plates, arranging shrimp on top.
• Garnish with reserved 2 tablespoons of the green onions and the cashew nuts.

GRILLED SHRIMP WITH PONZU SAUCE

Steps:

• Prepare barbecue (medium-high heat). Whisk soy sauce, mirin, lemon juice, oil, ginger and lemon peel in shallow bowl to blend. Add shrimp and stir to coat; let marinate 10 minutes.
• Drain marinade into small saucepan and boil 1 minute. Grill shrimp until just opaque in center, turning occasionally, about 3 minutes.
• Divide bok choy between 2 plates and drizzle with some of warm marinade. Top with shrimp. Serve, passing remaining marinade as sauce, if desired

SHRIMP AND PASTA IN A BASIL CREAM SAUCE

Steps:

• Start the water for the pasta. When it comes to a boil, add salt and pasta and cook until al dente.
• In a skillet, heat olive oil and butter. When butter stops foaming, add shallots and garlic, and a pinch of salt and black pepper, and saute until shallots are tender.
• Add shrimp, grape tomatoes, and pine nuts and cook until tomatoes burst.
• Remove everything from pan and keep warm.
• Return pan to heat and add vermouth. Allow to cook down for 1 minute while scraping up the brown bits from the bottom of the pan. Add the cream, and salt and pepper to taste. I used about 20 grinds of fresh ground black pepper and a healthy pinch of kosher salt. Stir well and cook until cream reduces and thickens. Stir often during this process so your cream doesn't stick to the bottom and burn.
• To chiffinade the basil, pile the basil leaves neatly on top of each other, then roll the whole pile into a long, tight log. Cut the log into thin slices.
• When sauce reaches desired thickness, add basil to cream sauce and stir well. Cook for a minute or two to let the basil infuse the cream.
• Return shrimp and tomato mixture to pan and heat through.
• Serve over your choice of pasta. Garnish with chives and parmesan cheese, if desired, and serve with crusty bread and a nice salad on the side.
• Enjoy!

ITALIAN SHRIMP WITH LEMON BASIL GARLIC SAUCE

Steps:

• melt butter on sauté pan until it sizzles a little.
• put raw shrimp on the pan, cook until pink and not see through.
• add lemon juice.
• add chopped basil garlic and capers, stir in with shrimp.
• turn down heat.
• serve.
• enjoy!