Today’s quick menu item is Ligurian Shrimp Stew. Took 5 minutes of prep, less than 20 minutes cooking. I served it with a salad and some crusty artisan break. Finger-Lickin’ good!
I took a shortcut, by substituting 1 cup pre-made pesto for the first 5 ingredients. The grocery store didn't have any decent-looking basil and I didn't make it to the farmer's market. If only my garden would grow faster.....
2 cups basil leaves
1 garlic clove
1 cup olive oil
3 tablespoons Parmesan cheese, grated or shredded
salt and pepper to taste
2 leeks (white part only), thinly sliced
2 garlic cloves, minced
1 cup white wine
juice of ½ lemon
2 large tomatoes, seeded, chopped
1 pound large shrimp, shelled and deveined
Put basil and garlic in a food processor or blender and chop coarsely. Add 6 tablespoons of the olive oil and process until mixture is finely chopped. Mix in cheese and sat and pepper to taste. Set aside.
Saute leeks and minced garlic in remaining oil until softened. Add wine and boil vigorously for 4 minutes. Add lemon juice and tomato. Season with salt and pepper. Cook until tomatoes begin to release their liquid. Add shrimp. Toss well and simmer 3-4 minutes, or until shrimp are uniformly pink and firm. Stir in pesto mixture and adjust seasoning.