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Guest Recipe: Thai Basil and Butter Contessa Head-On Shrimp by Michelle Bernstein |
Serves 4
4 tablespoons unsalted good quality butter
8 head-on very large U4 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
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.
4 tablespoons unsalted good quality butter
8 head-on very large U4 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
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.
Wine Notes:
Planeta Chardonnay
ORIGIN: Menfi, Sicily, Italy
TASTE: Soft, round and concentrated on the palate. The fruit flavors are wonderfully balanced by a powerful streak of acidity and rich mineral character.
AROMA: Rich, intense and fruity. Scents of peach mousse, black figs, rose and vanilla cream mingle with overtones of hazelnut and orange blossom honey.
Situated on the banks of the Arancio Lake in the eastern portion of Sicily, where the soil is deep and chalky, perfect for Chardonnay.
Planeta Chardonnay
ORIGIN: Menfi, Sicily, Italy
TASTE: Soft, round and concentrated on the palate. The fruit flavors are wonderfully balanced by a powerful streak of acidity and rich mineral character.
AROMA: Rich, intense and fruity. Scents of peach mousse, black figs, rose and vanilla cream mingle with overtones of hazelnut and orange blossom honey.
Situated on the banks of the Arancio Lake in the eastern portion of Sicily, where the soil is deep and chalky, perfect for Chardonnay.
Blue Ginger House Blend Coffee
The flavor profile created by Ming to be served at Blue Ginger. The blend is
95% Elk Hill India and 5% Gautemalan Antigua. Nutty with flavors of dark
chocolate and a hint of berry character. A lovely complement to the Thai
Basil-Blueberry Crumble.
- >>This recipe appears in Episode #601.
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photo by Annie DiGregorio