In a medium sized bowl or jar whisk all marinade/stir-fry sauce ingredients together. Set aside half of this sauce in a small container for later use. Place the shrimp in a bowl with half of your marinade and toss gently to coat well. Refrigerate for about 30 minutes.
Heat oil in a large non-stick pan over medium heat. Drain shrimp and discard that part of the marinade. Add your shrimp to the hot pan, and cook, turning once, until pink and nicely charred, about 1-2 minutes on each side. Remove from pan, and set shrimp aside.
Add in the tomatoes and stir 2-3 minutes. Return shrimp to the pan, together with basil leaves and pour in the remaining, untouched sauce. Toss everything gently until basil is wilted.
This dish is great with scallops or diced chicken as well. If using scallops, try to get DRY SCALLOPS, ask at the seafood location in your store. Dry scallops have better flavor vs wet scallops and have not been soaked in a preservative phosphate solution. Dry taste and brown better. Pat dry scallops with a paper towel and place on a plate. season with Perfect Seasoning and set aside for a few minutes. In a skillet, preferably cast-iron, over med high heat melt 1 TBSP butter and place scallops with a bit of space between each, top down. Sear untouched for 2 min the first side flip over and cook 1-2 min on the other side. DO NOT OVER COOK. 4 min doesn't sound like much but the med high heat and the hot pan will cook these just fine. any longer than 4 min and they will become chewy.
Nutrition info from:Â https://www.verywellfit.comÂ
0 servings
Ingredients
Directions
In a medium sized bowl or jar whisk all marinade/stir-fry sauce ingredients together. Set aside half of this sauce in a small container for later use. Place the shrimp in a bowl with half of your marinade and toss gently to coat well. Refrigerate for about 30 minutes.
Heat oil in a large non-stick pan over medium heat. Drain shrimp and discard that part of the marinade. Add your shrimp to the hot pan, and cook, turning once, until pink and nicely charred, about 1-2 minutes on each side. Remove from pan, and set shrimp aside.
Add in the tomatoes and stir 2-3 minutes. Return shrimp to the pan, together with basil leaves and pour in the remaining, untouched sauce. Toss everything gently until basil is wilted.
This dish is great with scallops or diced chicken as well. If using scallops, try to get DRY SCALLOPS, ask at the seafood location in your store. Dry scallops have better flavor vs wet scallops and have not been soaked in a preservative phosphate solution. Dry taste and brown better. Pat dry scallops with a paper towel and place on a plate. season with Perfect Seasoning and set aside for a few minutes. In a skillet, preferably cast-iron, over med high heat melt 1 TBSP butter and place scallops with a bit of space between each, top down. Sear untouched for 2 min the first side flip over and cook 1-2 min on the other side. DO NOT OVER COOK. 4 min doesn't sound like much but the med high heat and the hot pan will cook these just fine. any longer than 4 min and they will become chewy.
Notes
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