Shrimp with basil & sundried tomato cream sauce

Pat dry 1 lb. medium raw shelled & deveined shrimp, tail removed.

In a skillet, heat 2 T. butter and 1 T. olive oil - when hot (med. heat), add to pan:

4 Tblsp. minced onion

2 garlic cloves, smashed/minced

Saute until translucent but not browned at ALL.

Add shrimp to pan - increase the heat and stir-fry the shrimp for a minute - maybe a little more (depending on the size of the shrimp), but only until they're barely cooked (not pink anymore)! Do NOT overcook them!

Remove the shrimp (only) to a plate and continue making the sauce.

To the pan drippings, add a splash (1/4 C.) white wine - (over medium heat) bring to a simmer. Season with salt and ground pepper. Add 6-8 leaves of minced fresh basil & 1/3 c. chopped sundried tomatoes. Keep stirring pan as it simmers 3-4 minutes, letting the flavors develop and the liquid reduce a bit. Stir in 1/2 cup heavy cream (whipping cream) and continue to cook & thicken for a few more minutes (shouldn't simmer vigorously... only slightly) until thick & creamy. Add the shrimp and let them heat through, another minute or so. (Double up on the ingredients if you want more sauce to spoon over pasta.) You can sprinkle fresh minced basil over the finished dish if you'd like.

This is delicious as is, or tossed with cooked linguine!

TIP: Trader Joe's carries a product that EVERYONE should keep in their freezer at all times - it's WONDERFUL!!! It's a little plastic 'tray' packet (approx. 3"x 5") of chopped basil - and it's frozen in a dozen or so tiny 'sections' like an ice cube tray.... you can pop out as many cubes as you need for a recipe (they defrost in a minute) and it's totally fresh tasting! It is FAR better than dried basil!!

Coconut Shrimp

This recipe makes 1# large shrimp (UNcooked, peeled, deveined, tail-on) 12-14 shrimp per lb.

Thoroughly dry shrimp - dust them with flour, shaking off excess.

Measure approx. 2-3 cups dried, sweetened shredded coconut in a medium sized bowl and set aside.

Combine all ingredients for batter in another medium sized bowl, mixing well:

1/2 cup flour

1/2 cup club soda

1 well beaten egg white

1 teasp. baking powder

1/8 tsp. salt

Holding shrimp by the tail, dip in batter, covering completely (except tail) and let excess batter run off shrimp. Immediately, dip shrimp in coconut, covering thoroughly. Place shrimp on a pan or plate that's been lined with waxed paper. When all shrimp are coated, refrigerate for 30-45 minutes. Get the oil ready when shrimp are nearly chilled:

Heat vegetable oil in a large saucepan or small pot, making sure the oil is approx. 2-3" deep. Heat until HOT, but not smoking. Test the oil - add a pinch of coconut to make sure it begins to sizzle when dropped into the pot. Carefully, add shrimp to the hot oil - do NOT crowd them. Depending on the size of the pan (and the size of the shrimp) you can fry 2-4 at a time. Watch them closely- they don't take too long to cook. Turn them over once during cooking - when they're golden colored, they're done. Remove shrimp with a slotted spoon and let them drain for a minute on paper towels. Repeat until all shrimp are finished. Yes - you can use smaller shrimp but be careful with the cooking time so they don't overcook and come out dry and leathery.