Sautéed Jumbo Shrimp

• From: National Fisheries Institute

Ingredients

• 20 jumbo (U/15) shrimp

• 1 medium size tomato, diced (red on the vine)

• 3/4 oz basil

• 1 1/4 Tbs garlic

• 1/2 cup white wine

• 6 Tbs butter

• salt and pepper, to taste

• 1 lb spinach for garnish

Basil, garlic, and white wine bring fresh flavor and color to sautéed jumbo shrimp.

Directions

• Heat sauté pan on medium-high with olive oil add garlic and shrimp. Sweat out garlic but do not brown.
• Add tomatoes, basil, salt, and pepper. After about one minute deglaze with white wine and put butter into pan.
• Reduce until the thickness desired and check for seasonings then place over top of baby spinach.