Shrimps with basil leeks & tomatoes

Yield: 2 Servings

Ingredients:

6 Jumbo fresh shrimp (1/2 lb.) -- peeled and deveined
1/3 c Lemon juice or white wine
1 Garlic clove; peeled -- finely chopped
2 tb Fresh basil; chopped
2 Leeks; white part only
2 tb Unsalted butter
2 tb Olive oil
2 Tomatoes; peeled

Instructions:

-- seeded and chopped Salt and pepper; to taste Whole basil sprigs; garnish Prepared rice With the sauce prepared in advance, this colorful dish makes a quick

entree for two, good served over fluffy rice. Marinate prepared shrimp several hours in lemon juice or white wine with half the garlic and half the basil. Meanwhile cut leeks lengthwise and wash well under running cold water then chop. Heat 1 tb. butter and 1 tb. oil in large skillet until hot. Add leeks and saute 5 minutes or until soft. Add remaining garlic and the tomatoes; cook over medium heat 6 to 8 minutes. Add remaining basil and salt and pepper to taste. Cook until thick. Mixture can be refrigerated at this point overnight if desired. Several minutes before serving reheat leek-tomato mixture over medium-high heat in skillet. In separate pan heat remaining butter and oil until sizzling. Add shrimp and cook on first side 40 seconds or until they turn pink. Turn and cook on remaining side 40 seconds more. Pour heated leek-tomato mixture over top of shrimp and cook stirring 1 minute. Serve at once over rice pilaf if desired garnished with whole basil sprigs. Yield: Serves 2 as an entree or 3 as an appetizer. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company 1985. Pg. 10. ISBN 0-88862-788-2. Posted by Cathy Harned.