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Recipe

Garlicky Shrimp with Basil

Scott Phillips

Servings: eight as an appetizer.

This recipe gets a double punch of garlic from infused garlic oil and gently cooked garlic slices, but it seems to be the perfect amount once you taste it. Make sure to serve it with lots of crusty bread for polishing off the flavorful juices. You can bake the shrimp in one large baking dish or in individual servings.

Ingredients

  • 2/3 cup extra-virgin olive oil
  • 6 to 8 large cloves garlic (1-1/2 oz.), halved lengthwise, peeled, germs (the sprout in the center of the clove) removed, and sliced 1/8 inch thick
  • 1-1/2 lb. shrimp (20 to 25 per lb., about 32), peeled, deveined, and patted dry
  • 1/3 cup dry white wine
  • Kosher salt and freshly ground black pepper
  • 1/4 cup thinly sliced fresh basil
  • 1 tsp. finely grated lemon zest

Nutritional Information

      Calories (kcal) : 240
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 125
      Sodium (mg): 290
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 14

Preparation

  • Position a rack in the center of the oven and heat the oven to 425°F.

    Put the oil and garlic in a small (8-inch) skillet and set over medium-low heat. Cook, stirring occasionally, until the garlic just begins to turn golden, 8 to 12 minutes. Strain the garlic and oil through a sieve set over a bowl; spread the garlic slices on a paper-towel-lined plate to drain.

    Put the shrimp in a gratin or baking dish that is about 7×9 inches. Pour the garlic oil and wine over the shrimp and season with 1 tsp. salt and 1/4 tsp. pepper.

    Roast, stirring once, until the shrimp are pink, opaque, and cooked through, 8 to 12 minutes. Sprinkle the garlic slices, basil, and lemon zest over the shrimp, stir to combine, and serve immediately.

Reviews

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Reviews

  • Birmingham_MI_Cook | 01/21/2009

    1/21/09 -- This has become one of my favorite shrimp appetizers. Extremely easy to make and the garlic is not over-powering.

  • enightshade | 09/29/2008

    Simple and outstanding recipe. I have made it at least 5 times with total success. Even without the basil it is delicious.

  • Smitty1d | 04/23/2008

    We thought it was great! I came on the web site hoping to just be able to copy it to my recipe file. But no can do. I'll have to do it the hard way. I intend to give copies to everyone in my van pool. At least a 31/2 if not 4! And I have tons of shrimp recipes and normally 4 lbs. minimum in the freezer.

  • whatscooking | 04/19/2008

    I was disappointed with this recipe. I expected the garlic flavor to be stronger and the lemon and basil to be bright. It just wasn't that good. I halved the entire recipe: the shrimp, garlic, the amt. of oil, the wine, and used a smaller baking dish. Still it seemed like to much oil. I think you could get the same result with less. I don't plan to make this recipe again.

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