Ingredients
3 - 7/8 Jumbo Shrimp per person
2 Tbsp butter - divided
1 Glug olive oil
2 Garlic Cloves per person - minced
1/4 cup tomato concasse per person
1/4 Tsp dried red pepper flakes (or more
to taste
Salt and Pepper to taste
1/4 cup crisp white wine
4 basil leaves per person, chiffonade
Preparation
Heat 1 Tbsp butter and olive oil over medium high heat until butter stops foaming. Add Shrimp and saute until barely cooked. Remove and set aside. Add garlic and cook for ONLY 30 seconds before adding concasse, pepper flakes and wine. Reduce about one minute. Add back the shrimp and warm about 30 seconds. Add the basil and let aromatize 30 seconds. Serve immediately with a crispy white wine
