Shrimp Sautéed with Fresh Tomatoes, Wine, and Basil

Shrimp Sautéed with Fresh Tomatoes, Wine, and Basil
Photo by Becky Luigart-Stayner


  • ½ cup kosher salt (such as Diamond Crystal)
  • 1 cup ice cubes
  • 3 cups hot cooked vermicelli (about 6 ounces uncooked pasta)
  • 3 ½ cups water
  • ¼ cup chopped fresh basil
  • 1 ¼ pounds large shrimp
  • ¼ teaspoon freshly ground black pepper
  • + 6 more ingredients
    • 1 cup coarsely chopped seeded peeled tomato
    • ¼ teaspoon kosher salt
    • 3 garlic cloves, thinly sliced
    • ½ cup dry white wine
    • ¼ cup thinly sliced green onions
    • 1 ½ tablespoons olive oil

Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves. Pour salt mixture into a large zip-top plastic bag. Add ice and shrimp; seal. Refrigerate 30 minutes. Remove shrimp from bag; discard brine. Peel shrimp. Heat oil in a large nonstick skillet over medium-high heat. Add ...

View full recipe at My Recipes


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