Recipes

Brined Shrimp Sauteed with Fresh Tomato

  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 cup kosher salt
  • 3 1/2 cups ice water
  • 1 cup ice
  • 1 1/4 pounds large unshelled shrimp (20 count or larger)
  • 2 tablespoons olive oil
  • 2 cloves garlic, sliced
  • 2 tablespoons thinly sliced green onions, white part only
  • 1/4 cup dry white wine
  • 1/2 cup ripe tomatoes, peeled seeded and diced
  • 2 tablespoons thinly sliced fresh basil
  • Salt and freshly ground black pepper

Directions

1. Pour salt into a 2 quart plastic storage tub or stainless bowl. Add water and stir to dissolve. Stir in ice cubes. Brine should not be above 45 degrees F. Add shrimp and refrigerate for 30 minutes. Drain and peel shrimp.

2. Heat oil in a large heavy skillet set over medium hot heat. Add garlic and green onions and stir fry for 30 seconds. Add shrimp and cook for 1 minute. Flip over and cook one minute more. Add wine and scrape up any browned bits from the bottom of the pan. Add tomato and cook 2 to 3 minutes more or until the sauce is no longer watery. Serve shrimp as is or over pasta.

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