Recipes
Photo by Photo by Ming Tsai
Michelle Bernstein's Thai Basil and Butter Contessa Head-on Shrimp
Episode 601: Thai Basil/Butter
Serves 4
Ingredients
4 tablespoons unsalted good quality butter
8 head-on very large U4 Contessa shrimp or prawns
2 tablespoons ginger, peeled and minced
1 tablespoon garlic, peeled and minced
Lemon zest from 1 lemon
1 cup Thai basil, whole leaves
2 blood oranges or tangerines, peeled and cut into 1/2-inch dice
Sea salt
Black pepper
1/4 cup scallions, sliced thin on a bias
8 each lettuce cups, from Boston/bibb hearts
Directions
In a large sauté pan over medium low heat, add the butter. When hot, add the shrimp, raise the temperature to medium and cook for 2-3 minutes. Add the ginger and garlic and cook 1 more minute. Add the zest and Thai basil, season with salt and pepper. Cook for about 3-4 minutes or until the shrimp are just cooked through. Add the oranges and scallions. Remove from the heat and place in lettuce cups.
Cooking Tips
Supreme Technique: Citrus
Related recipes
Ken Oringer's Thai Style Clams Casino
DeMagistris' Basil Ricotta Gnocchi with Shrimp and Asparagus
Charles Phan's Lemongrass Chicken
Simply Ming In Your Kitchen
NOW AVAILABLE. Ming's newest cookbook includes 80 new recipes with QR codes to access videos of Ming preparing each recipe and free shopping lists.
