Cummulative Rating Servings
Makes 4 servings. Difficulty
Easy
Ingredients
6 large garlic cloves, finely chopped 3 Tablespoons freshly grated ginger 3 Tablespoons extra-virgin olive oil Salt & pepper to taste 2 cups dry white wine 1 pound large shrimp (about 20), shelled, de-veined, rinsed and dried Steamed basmati rice, for serving 2 tablespoons finely shredded fresh basil
Directions
In a large skillet, stir together chopped garlic, grated ginger, olive oil and a pinch of salt. Cook over moderately high heat until garlic browns slightly, about 3 minutes. Remove and set aside.
Pour white wine in skillet; bring wine to a simmer and cook until liquid is reduced to 1 cup, about 10 minutes.
Add shrimp to skillet, in a single layer, and cook, stirring occasionally, until they are pink, about 3-5 minutes.
In shallow bowls, serve shrimp over basmati rice topped with cooking liquid. Garnish with fresh, shredded basil leaves.
Tips
Chopping basil tends to bruise the leaves. For the best results, cut thin strips from leaves with a very sharp knife or kitchen shears.
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