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Sautéed Shrimp
with Tomato-Basil Vinaigrette
Makes 4 servings
INGREDIENTS
16 large shrimp (such as Santa Barbara)
a pinch of salt & freshly ground pepper
2 tablespoons extra virgin olive oil
6 ripe plum tomatoes, peeled and seeded
2 medium shallot
2 cloves garlic, blanched
3 tablespoons chopped basil leaves plus 4 whole for garnish
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt & freshly ground pepper
1 tablespoon good wine vinegar
1 tablespoon lime juice
1/2 cup extra virgin olive oil
METHOD
1 Peel and divein the shrimp leaving the tails intact.
2 Season shrimp lightly with salt and pepper and set aside.
3 Prepare vinaigrette by placing the blender onto the base. Add the tomatoes,
shallots, garlic, basil and parsley.
4 Secure the lid, and press the pulse button and the press the ice crush button
to coarsely chop ingredients.
5 Remove the lid and add the vinegar, lime juice and a pinch of salt and pepper.
6 Secure the lid, press pulse button then press the ice crush button 2 times to mix.
7 Remove the clear plastic top from blender, press the chop button and pour in
the oil.
8 Heat a ten inch skillet over medium high heat and add the 2 tablespoons
olive oil. When oil is hot add the shrimp in batches, not to over crowd pan,
cook shrimp for approx 1 1/2 minutes per side. Do not overcook shrimp or
they will become dry.
9 Spoon the vinaigrette into the center of each plate. Arrange 4 shrimp on the
vinaigrette and garnish with basil sprigs. Serve immediately.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)
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Cucumber - Yogurt Soup
Makes 4 servings
INGREDIENTS
3 cups plain yogurt
1 1/2 cups English cucumber, peeled and chopped
2 whole green onions, chopped
8 whole fresh mint leaves
2 tablespoons fresh cilantro, chopped
1 small serrano chile, seeded and membrane removed
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
METHOD
1 Place the blender on the base.
2 Place all the ingredients into the blender carafe.
3 Secure the lid.
4 Press the puree button.
5 Puree untill smooth.
6 Pour into a covered container; taste for additional salt and pepper.
7 Chill for at least 3 hours before serving.
SERVING SUGGESTIONS
This is a very easy first course! It’s very refreshing & terrific for a summer supper.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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