Happy New Year !!! 2010!
Our New Years feast started out with a fantastic appetizer that could be used any time of the year. It is a five star winning recipe that will always please.
I found this recipe in the December 2006 Better Homes and Gardens Magazine. There were so many great recipes to choose from that year. I seem to return to them year after year.
This appetizer is called Herbed Shrimp and Tomatoes with Basil Dipping Sauce.
- 2 lb. fresh or frozen jumbo shrimp (20 to 21 per lb.)
- 2 Tbsp. snipped fresh basil
- 1 Tbsp. fresh lemon juice
- 3/4 tsp. salt
- 1/4 tsp. ground black pepper
- 2 Tbsp. extra-virgin olive oil
- 2 cups grape or cherry tomatoes
- Lemon wedges (optional)
- Snipped fresh basil (optional)
- 1 recipe Basil Dipping Sauce
Thaw shrimp, if frozen.
Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
In large bowl combine basil,
salt, and pepper. Add shrimp. Toss to coat. Cover and marinate in refrigerator for 10 to 30 minutes.
In a large skillet cook shrimp, half at a time, in hot oil over medium-high heat for 2 to 3 minutes or until shrimp are opaque, stirring often to cook evenly. Transfer shrimp to serving platter.
Add tomatoes to shrimp; gently toss to combine. Serve with lemon wedges, snipped basil, and Basil Dipping Sauce. Serve warm or chill until serving time. Makes 8 servings.
Make-Ahead Tip: One day before, peel and devein shrimp. (Thaw frozen shrimp.) Cover; refrigerate. Two hours ahead, finish preparing recipe as directed. Cover; refrigerate until serving. Serve chilled with Basil Dipping Sauce. Fresh oregano can be substituted for basil.
Basil Dipping Sauce:
1 cup mayonnaise
1 Tbsp. snipped fresh basil
2 cloves garlic, minced
1 tsp. lemon juice
1 tsp. Dijon-style mustard
1/8 tsp. cayenne pepper
In a small bowl combine all ingredients. Cover and refrigerate until ready to serve with Herbed Shrimp and Tomatoes. Makes 16 (1-tablespoon) servings.