Tuesday, November 8, 2011

RECIPE: Lemon Basil Shrimp

My housemate and I are going to try to prepare and share at least two meals a week on this new Body Chemistry Diet.  Our schedules are often not so neatly aligned, so we took advantage of today's free evening and whipped up some lemon basil shrimp and a mango-jicama salad (more on that soon).

The flavors in this shrimp dish are potent but not overpowering.  The combination of lemon, basil, Dijon, and white wine lend a complexity and richness to the shrimp that feels a lot richer and bad for you than it actually is.  You can eat healthy and tasty food.


2-3 teaspoons olive oil
1 tablespoon butter, melted
4 tablespoons lemon juice
1 tablespoon Dijon mustard*
2 tablespoons chopped fresh basil leaves
1 clove garlic, minced
1 pound fresh shrimp (peeled and de-veined)
1 glug of white wine (optional)

Sea salt & pepper to taste

*Always be careful when selecting your condiments to choose brands without high fructose corn syrup and other highly processed ingredients.  The kind I use comes from Aldi's, and it is surprisingly tasty and good for you.


Mix together olive oil and melted butter in a medium, non-porous bowl, then add the lemon juice, mustard, basil, garlic, wine, and seasonings.  Add the shrimp, and toss to coat them thoroughly.  Let sit for fifteen minutes to an hour for the flavor to marinate them.

Heat a large skillet on the stove to medium-high heat and add the shrimp mixture.  Allow the marinade to come to a boil and simmer for around 15 minutes or until the shrimp are fully cooked and the sauce is beginning to thicken.  Serve hot.

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