Shrimp and Basil Stir-Fry
Photo by Alex Lau, Food Styling by Sue Li
There’s so much more you can do with your farmers’ market basil than making pesto! Just toss a bunch in a hot pan as the finishing touch for charred shrimp that’s been flavored with a spicy, garlicky marinade, resulting in a fuss-free summertime dinner.
- 4 servings
- 3 Fresno chiles, coarsely chopped
- 6 garlic cloves, smashed
- 1/4 cup sugar
- 2 Tbsp. fish sauce
- 1 tsp. kosher salt
- 4 Tbsp. vegetable or grapeseed oil, divided
- 1 lb. large shrimp, peeled, deveined
- 2 cups basil leaves (about 1 bunch)
- Lime wedges (for serving)
- Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet, leaving marinade behind, and cook until deeply browned around the edges and flesh is opaque, about 1 minute per side. Remove pan from heat and add basil; toss vigorously until basil is wilted.
- Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.
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