Herbed Shrimp & Cherry Tomatoes with Basil Dipping Sauce

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A great accompaniement to our Christmas dinner.
2 lbs fresh or frozen jumbo shrimp (10 - 21 per lb)
2 Tbsp snipped fresh basil
1 Tbsp fresh lemon juice
3/4 tsp salt
1/4 tsp ground black pepper
2 Tbsp olive oil
2 cups grape or cherry tomaotes
Lemon wedges (optional)
Snipped fresh basil (optional)
Basil Dipping Sauce
1 1/2 cup mayonnaise
1 1/2 Tbsp snipped fresh basil
3 cloves garlic, minced
1 1/2 tsp lemon juice
1 1/2 tsp Dijon mustard
1/4 tsp cayenne pepper
1. Basil Dipping Sauce:  In small bowl combine all ingredients.  Cover and refrigerate until ready to serve 
2. Shrimp and Tomatoes:  Thaw shrimp, if frozen.  Peel and devein shrimp, removing tails.  Rinse shrimp; pat dry with paper towels.  Set aside.  In large bowl combine basil, lemon juice, salt, and pepper.  Add shrimp.  Toss to coat.  Cover and marinate in refrigerator for 10 - 30 minutes. 
3. In large skillet cook shrimp, half at at ime, in hot oil over medium - high heat for 2 - 3 minutes or until shrimp are opaque, stirring often to cook evenly. 
4. Place cooked shrimp in bowl.  Add tomatoes to shrimp; gently toss to combine.  Chill until serving time. 
5. Place shrimp and tomatoes on serving platter at serving time.  Serve with Basil dipping Sauce, lemon wedges, and snipped basil. 
Serves:  8

May make 1 day ahead of time and chill until serving.
Meal   DinnerDish   Side Dish
Cooking Method   SauteedPrep Time   45 minutes

Carolyn Beck

Member since Jun 2008

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