- Servings : 4
Easy Fast and Tasty
- 1 small red tomato, peeled and chopped
- pinch basil
- 2 Tbs vegetable oil , butter, or olive oil
- 16 large shrimp, tail on, peeled and deveined
- 1 Tbs unsalted butter
- 2 cloves garlic, crushed
- 2 green onions, finely chopped
- 1 Tbs brandy
- 1 cup whipping cream
- salt and pepper, to taste
Puree the tomato and basil in a blender and set aside.
Butterfly the shrimp by cutting halfway up each shrimps back.
Heat oil in a large fry pan. Saute the shrimp until they become pink and the tails curl, about 2 minutes. Remove the shrimp from the pan and keep warm.
Pour off the remaining oil. Add the butter, garlic and green onions to the pan. Saute 15 seconds. Add the brandy and cook until reduced by half. Add cream and tomato puree. Cook until sauce reduced by half or until it coats the back of the spoon. Add salt and pepper to taste. Return the shrimp to the pan and gently heat through.
To serve, stand the shrimp upright on a serving plate and pour the sauce over.