French-Thai Fusion Garlic Shrimp
East meets west with this mouth-watering fusion dish of spicey, thai basil marinated jumbo shrimp finished with a wine reduction.
Servings 4
Calories 224kcal
Ingredients
- ¾ lb 340g raw jumbo shrimp, frozen, deveined, peeled, no tails
- 2 tbsp garlic, 2 cloves, minced
- ½ cup Thai basil fresh chopped
- ¼ cup peanut oil
- ½ tsp sambal, chili paste
- ½ tsp sea salt
- 1 tbsp butter
- ¼ cup white wine
Instructions
- Thaw the shrimp in a large bowl of cold water, drain when thawed and pat dry.
- Add the minced garlic to a bowl with the salt and crush with a pestle.
- Stir in the sambal and the oil.
- Chop the basil, add to the bowl with the shrimp and stir together with the oil and garlic mixture.
- Cover with a cling wrap and toss the shrimp in the mixture.
- Marinate in the refrigerator for about 30 minutes, then remove from the refrigerator about 5 minutes before cooking.
- Heat the butter in a skillet at medium temperature.
- Pour in the marinated shrimp and cook on the one side for about 3 minutes.
- Turn the shrimp over and cook on the other side until done (about 3 more minutes).
- Stir in the wine to deglaze the pan and coat the shrimp with the liquid.
- The flesh of the shrimp should be snowy white and have an internal temperature of 165°F (74°C)
- Serve immediately and pour the pan liquid over the shrimp.
Notes
Garnish with a sprig of fresh basil or a wedge of lemon or lime.