I have been working the last week or so on shedding a few pounds that I acquired while on holiday. Fortunately this has worked and I am down to my lowest weight, and probably going to drop a few more on my way to the goal I set way back at the beginning. (Just 4 to go!) To this end, I have gone back to more contained eating - lots of protein, a few veg, and very little else. HOWEVER, this doesn't mean I am not eating well!
We are also in the process of trying to clear out the fridge and freezer in preparation for moving to a new home next month. While foraging around in the freezer, I found half a bag of large peeled shrimp and a ziploc of chopped basil in olive oil - the remainders of some previous fresh basil that I couldn't use up in time to keep it from spoiling.
Inspired, last night I made Asparagus - sauteed in olive oil and sprinkled with sea salt and
Garlic Basil Shrimp
Enough peeled and deveined shrimp (thawed if frozen) to feed you and whomever you dine with (Tails on is fine, large size is best)
1/4 - 1/2 cup chopped fresh basil
2 cloves garlic, crushed
1 Tbsp grated ginger (optional)
1 tsp salt
1/4 tsp red pepper flakes, or cayenne pepper (adjust quantity to suit your preference)
Fresh ground pepper to taste
Enough olive oil to coat it all lightly - maybe 3-4 Tbsp
Combine all ingredients in a non-reactive bowl and let marinate for 30 - 60 minutes.
Heat large (big enough for shrimp to sit in single layer) skillet to med-high then dump the whole bowl into the skillet.
The shrimp only take a couple of minutes per side - cook until pink and curled, but not much longer or they'll be tough.
This was SOOO easy and my husband went nuts over the shrimp - really delicious, and you can change the herbs and spices to suit yourself - the method remains the same!