This is a print preview of "Shrimp With Red Curry And Basil" recipe.

Shrimp With Red Curry And Basil Recipe
by Global Cookbook

Shrimp With Red Curry And Basil
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  Servings: 6

Ingredients

  •     This quick and easy shrimp recipe, created by Chef Paul Kahan of the
  •     Blackbird in Chicago, has a gentle Asian flavor. The addition of just 1/2 c.
  •     lowfat sour cream blends the flavors perfectly. Makes 6 (3/4 c.) servings
  • 1 Tbsp. butter
  • 2 lb large shrimp, 16-20 count per lb., peeled and deveined
  • 2 x green onions, thinly sliced
  • 2 x cloves garlic, thinly sliced
  • 1 c. white wine
  • 1 1/2 tsp McCormick(r) Gourmet Collection(tm) Red Curry Pwdr
  • 1 tsp fresh lime juice
  • 4 lrg fresh basil leaves, rolled lengthwise and thinly sliced
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 c. lowfat sour cream

Directions

  1. In a large nonstick skillet, heat butter over medium heat. Add in shrimp, green onions and garlic; saute/fry 3 min.
  2. Stir in wine and cover. Cook on high heat 2-3 min or possibly till shrimp turn pink. Remove shrimp and keep hot.
  3. Add in red curry pwdr, lime juice, basil, salt, sugar and lowfat sour cream to skillet. Simmer 2 min over low heat. Return shrimp to pan. Hot gently.
  4. Serve over rice or possibly noodles.