Shrimp With Tomatoes Wine And Basil

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Cooking light magazine

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Steps

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Combine water and 1 / 2 cup salt in a large bowl , stirring until salt dissolves.

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Pour salt mixture into a large zip top plastic bag.

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Add ice and shrimp.

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Seal.

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Refrigerate 30 minutes.

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Remove shrimp from bag.

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Discard brine.

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Peel shrimp.

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Heat oil in a large nonstick skillet over medium-high heat.

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Add onions and garlic.

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Saut 15 seconds.

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Add shrimp , and saut 1 minute.

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Add wine.

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Cook 1 minute , scarp pan to loosen brown bits.

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Add tomato , 1 / 4 teaspoon salt and pepper.

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Cook 3 minutes or until shrimp are done.

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Remove from heat.

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Serve over pasta.

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Sprinkle with basil.

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Ingredients

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water, kosher salt, ice cube, large shrimp, olive oil, green onion, garlic cloves, dry white wine, tomatoes, fresh ground black pepper, cooked vermicelli, basil