Shrimp with Green Onion Basil Sauce
Yield
24 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Green onion basil sauce | |||
| 4 | ounces |
butter, unsalted
(1 stick) |
|
| ½ | cups |
scallions, spring or green onions
white part only, thinly sliced (4 medium oninos) |
|
| 2 | large |
garlic cloves
peeled and sliced |
*
|
| 1 | tablespoon |
champagne vinegar
or white wine vinegar |
* |
| ¾ | cup |
chicken broth
unsalted |
|
| 2 | tablespoons |
basil
fresh, minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Shrimp | |||
| 1 | ounces |
butter, unsalted
(1/4 stick) |
|
| 24 | large |
shrimp
shelled and deveined |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | bouquets |
basil
sprigs, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Green onion basil sauce | |||
| 115.6 | ml/g |
butter, unsalted
(1 stick) |
|
| 118 | ml |
scallions, spring or green onions
white part only, thinly sliced (4 medium oninos) |
|
| 2 | large |
garlic cloves
peeled and sliced |
*
|
| 15 | ml |
champagne vinegar
or white wine vinegar |
* |
| 177 | ml |
chicken broth
unsalted |
|
| 3E+1 | ml |
basil
fresh, minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Shrimp | |||
| 28.9 | ml/g |
butter, unsalted
(1/4 stick) |
|
| 24 | large |
shrimp
shelled and deveined |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | bouquets |
basil
sprigs, optional |
*
|
Directions
For the Green Onion Basil Sauce, melt the butter and cool it to tepid.
Boil the green onions, garlic, vinegar and chicken stock in a heavy small saucepan until the liquid is reduce to 1 tablespoon.
Transfer it to a blender with the minced basil.
Process until the basil is almost pureed.
With the machine running, pour in the butter in a slow, thin stream, forming a thick, emulsified sauce.
Season with salt and pepper.
For the shrimp, melt the butter in a heavy large skillet over medium high heat.
Add the shrimp and cook until just pink and opaque, about 2 to 3 minutes total, turning halfway with tongs.
Season with salt and pepper.
To serve, ladle a pool of hot sauce in the center of 4 large plates.
Arrange the shrimp in a circle over the sauce with their tails meeting in the center.
Place the basil bouquets over tails in center.
Serve immediately.
