The Recipes

Summer Shrimp Sautee

This is as simple and fresh as it gets.  I had this as a light meal, but you could easily add some fresh summer corn and serve it with a grain salad - cous cous, quinoa, or a pasta salad.  Delicious.

Summer Shrimp Sautee


- 4 fresh, head-on shrimp
- 1 clove garlic, minced
- pinch of red pepper flakes
- 6-7 cherry or grape tomatoes, halved
- 6-8 large basil leaves, rolled up and cut into ribbons
- splash of white wine
- 1/2 shallot, diced
- 1/4 lemon, juiced
- olive oil
- salt
- pepper

Peel and devein the shrimp, leaving the heads and tails in tact.  Season the shrimp with salt and pepper.

In a small skillet, heat 1 T. of olive oil.  Add the shallot and season with salt.  Cook for 3-4 minutes.  Add the garlic and stir for another minute.  Add in the red pepper flakes and white wine.  As the wine is cooking off, add in the tomatoes.  Simmer for 2-3 minutes, then add the shrimp, cooking on each side for 1-2 minutes; just long enough for the shrimp to turn pink and start to curl.

Pour the mixture into a shallow bowl and arrange the shrimp in the middle.  Top with the basil and finish with the lime juice.