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  • Shrimp With Red Curry And Basil

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    Shrimp With Red Curry And Basil
    Servings: 6
    by Global Cookbook
    92760 recipes
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    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. 1. In a large nonstick skillet, heat butter over medium heat. Add in shrimp, green onions and garlic; saute/fry 3 min.
    2. 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. 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.

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