|
Basil Shrimp
I just made this dish for Christmas Eve supper. I used exactly the same ingredients, but marinated longer and cooked differently because its too cold out for BBQing. I used colossal sized raw shrimp, and set them in the fridge to marinate all afternoon. When ready to cook, I put the shrimp and the marinade in a non-stick frying pan over med-hi heat for about 5 mins til the shrimp were pink and the sauce bubbling. Served it with jasmine brown rice, and sugar snap peas -- we loved it and will make it again!
4 users found this review helpful
|
Reviewed On:
Dec. 24, 2011
|