Seafood in Basil Sauce
photo by breezermom
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄2 1 1/2 lbs shrimp (thawed, if frozen) or 1 1/2 lbs crabmeat (thawed, if frozen)
- 6 tablespoons fresh basil leaves, chopped or 2 tablespoons dry basil leaves
- 3 garlic cloves
- 1⁄4 cup extra virgin olive oil
- 1⁄4 teaspoon salt
- 1 tablespoon melted butter
- 2 tablespoons butter
- 2 tablespoons sherry wine
- 2 tablespoons grated parmesan cheese
- 2 tablespoons chopped flat leaf parsley
directions
- In a blender of food processor, combine basil, garlic, olive oil, salt and 1 T. melted butter. Process until smooth.
- Heat the 2 T. butter in a heavy skillet over high heat until the butter bubbles.
- Add seafood, turning quickly in the butter to evenly coat. Reduce heat to medium. Saute, stirring, until seafood is heated through and cooked.
- Add sherry. Simmer 30 seconds. Add sauce from blender or food processor. Stir with spatula until sauce coats seafood evenly.
- Sprinkle with Parmesan cheese and parsley. Serve immediately.
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Reviews
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!