Fresh Basil Recipe

[DFen911]

Ok so it's summer, we have fresh basil, we're grilling so I give you - Grill Shrimp Caprese!

Prep time is about an hour and a half and cook time is 20 minutes.

Ingredients
Marinated Tomatoes:
1 1/2 lbs Roma tomatoes, cored* and cut into 1” pieces
20 medium fresh basil leaves, stems removed and cut into 1” pieces
2 Tbsp extra-virgin olive oil
1 Tbsp garlic, minced
1 tsp Italian seasoning
Salt to taste

2 Tbsp butter
1/2 cup white wine
11/2 cups heavy cream
1 cup Parmesan cheese, grated
1 lb capellini (angel hair) pasta, cooked according to package directions
2 cups mozzarella cheese, shredded
1 lb 26/30 or 21/25 shrimp, peeled and deveined

Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.

Procedures

Preheat broiler.

COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.

HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.

ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.

TRANSFER pasta and sauce to serving platter and top with mozzarella cheese.

GRILL or SAUTE shrimp until internal temperature reaches 150°F and set aside.

PLACE serving platter in broiler for 2-3 minutes, or until cheese has melted.

TOP pasta with cooked shrimp and serve.

[cjs]

Oh geez, Denise!! This sounds so good and so friggin' bad!

I'd have to be really good for a couple weeks to try this!!

[Old Bay]

Copied!!! Will be tried--I've got basil coming out the gazoo and the freezer is already full of pesto. I also tried freezing some basil--it is ok--stays green but will darken quickly so cook with it--flavors still pretty good.
I also froze some peeled garlic--becomes a little milder but quite good.

[pjcooks]

Okay, Denise, this sounds so good I'm going to copy and print, and wait for one of those "throw caution to the wind" days. Wow, all that cream and cheese to a lb of shrimp and a lb of pasta-right up my alley!

PJ

[Mare749]

That sounds outstanding, Denise! Copied and saved! I think I'll wait for a family dinner night to make this one. Otherwise, I'll be picking at it till its gone.
Thanks for posting.

Maryann

[bjcotton]

For heaven sakes Denise! I'm already as wide as I am tall! Yum!

[Old Bay]

We had some of this soup on the 4th. We made it and froze it last August with some of the lastof our basil. It is one of the best soups I ever made. Am making some to freeze this weekend.
ROASTED TOMATO BASIL SOUP
3 lbs ripe plum tomatoes cut in half lengthwise
1/4 C + 2T good olive oil, divided
1T Kosher salt
1 1/2 t freshly ground pepper
2 C chopped yellow onions
6 garlic cloves, minced
2 T butter
1/4 t crushed red pepper flakes
1 (28 oz) can tomatoes with juice
4 C fresh basil leaves
1 t fresh thyme leaves
1 qt chicken stock
grated parmesan cheese

Preheat oven to 400. Toss together tomatoes, 1/4 C olive oil, salt and black pepper. Spread the tomates in one layer on a rimmed baking sheet, and roast for 45 min.
In an 8 qt stock pot over med heat, saute the onions and garlic with remaining oil, the butter & red pepper flakes for 10 min, until the onions start to brown. Add the canned tomatoes,basil, thyme and chicken stock. Add the roasted tomatoes, including the liquid on the baking sheet.
Bring to a boil and simmer uncovered 40 min.
Blend in batches in food processor. Serve hot or cold. Garnish with parmesan. Ms Old Bay likes to add milk or cream sometime. Best tomato soup I ever tasted and a good way to use basil. Freezes well.

[cjs]

good soundin' soup!

[HomeCulinarian]

That sounds very good and a good use of the end of year tomato crop!