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Shrimp with Garlic and Thai Basil

By September 5, 2014March 23rd, 2020Fish, Main Dish, Recipes

shrimpSince I just wrote the article on butter I was looking for a recipe to make with butter. I had some Wild Shrimp from Oregon in my freezer which I purchased from US Wellness Meats. Shrimp and butter are made to go together.  Since my Thai Basil is in full bloom I created this recipe.

Shrimp are a quick and easy fish to cook. They are high in protein and selenium.  Look for shrimp certified by an independent agency, such as Wild American Shrimp or the Marine Stewardship Council, which certifies that wild fisheries are well-managed and sustainable. Or look for the Best Aquaculture Practices label, which is for farmed (not wild) shrimp, raised without antibiotics and in conditions that exceed local environmental regulations.

If you can’t find a certification, opt for wild-caught shrimp from North America—it’s more likely to be sustainably caught. The best choices are wild-caught MSC-certified pink shrimp from Oregon or their larger sisters, spot prawns, also from the Pacific Northwest or British Columbia, which are caught by traps. Avoid: imported shrimp from Asia.

Shrimp with Garlic and Thai Basil

2 servings                                     PRINT RECIPE

1 lb shrimp, shelled and deveined
Celtic sea salt and fresh pepper
2 Tb coconut oil plus 1 Tb
4 garlic cloves, thinly sliced
2 shallots, thinly sliced
1 Thai chili, Serrano chili or other medium hot pepper, seeded and diced (if you don’t like spicy use jalapeño)
1 cup fish stock, clam juice or chicken stock ( I used chicken stock)
3 Tb organic pasture raised cold butter
1 cup cherry tomatoes, cut in half
2 Tb fresh lemon juice
1 Tb fish sauce
¼ cup Thai basil chopped

  • Rinse and dry the shrimp. Season with salt and pepper.
  • In a large sauté pan, heat 2 Tb of the coconut oil. Add the shrimp.
  • Cook over moderately high heat until lightly browned, about 2 minutes per side.
  • Transfer to a plate.
  • In the same sauté pan, heat 1 Tb coconut oil. Add the garlic, shallots and chilies.
  • Cook over medium-low heat, stirring until softened about 2 minutes.
  • Add the stock and bring to a boil.
  • Simmer over medium heat until broth has reduce by one-fourth, 3 minutes.
  • Whisk in 2 Tb cold butter.
  • Add the cherry tomatoes and the fish.
  • Simmer until the fish is just cooked through 3-5 minutes. Stir in the lemon juice, fish sauce and Thai basil
  • Serve immediately

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