I love living in the Midwest, but on days that I crave delicious seafood I wish I could skip on down to the docks and buy fresh. I’ve gone as far as ordering grouper from Florida on special occasions, but only if I can split ship with a lucky seafood-loving friend. Is anyone interested? Count me in. So, my rule of thumb is don’t be dumb and get your shrimp the day you are going to cook it. That was the first question my husband asked: “Did you get this today?” FYI, he is in shopping training these days. He always has been a sport at running for a jug of milk in the past, but give him a list and he’d instead do the dishes.
I think I blew this one out of the water; he was really like “Wow, shrimp tonight? We don’t do shrimp very often. Wow, we are eating at home tonight?” Fill in the blank. Yes, we have the last couple weeks been freewheeling and working then dining out. I am feeling kind of like my folks! (Ha, are you reading this? or is this Nick & Jake’s night?) Love you.
Anyways, we are dining high on butter, basil buttah. It’s a thing, a dreamy combo of butter and basil, a pinch of salt. Could last weeks in the fridge, or days, or hours. I can’t decide. I think it would make baked potatoes better, popcorn, corn on the cob, cod, sod? Even grass tastes good. It’s all in one’s perspective.
You might think, hey lady, butter is bad! I am not going to burst your bubble and disagree. It’s all in how you use it. See, I put it on shrimp and it’s good right? Okay, might not be keto on this crostini, but I do plan on walking my 3 miles or 30 minutes, whichever comes first. The better part of this plan is that it took less than 30 minutes to make. And I got the wow factor from the hubs. I think it’s a win, so buttah that baby.Print
This recipe is for two, but you can modify it for as many as you want. I did one pound of shrimp. But I did make a double batch of basil butter because you literally can put it on anything. Feel free to quote me.
6 tablespoons unsalted butter at room temp.
5 tablespoons fresh chopped basil
1 lb. jumbo raw shrimp, deveined and peeled
3/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon oil
1 Rustic French Bread
Shaved parmesan to taste
Chiffonade basil to garnish
To make the basil butter, first soften the butter for about 45 minutes on the counter. Add basil to a food processor or chop by hand. In a bowl or food processor mix together the chopped basil with softened butter and a 1/4 teaspoon of salt.
Cut two long strips of parchment paper or wax paper to make your butter basil cigars. Spoon about 4 -5 tablespoons of butter on the long end of the paper. Then simply roll into a log and twist the ends to seal. Continue untill all butter is rolled. Place in fridge until hardened or ready to use. You could be real kind and give one to your neighbor, or give them this recipe, too!
For the Shrimp:
Wash, peel, devein and pat dry shrimp. Place on a shallow baking pan lined with foil. Drizzle oil over shrimp and toss to coat. Sprinkle the salt and pepper over the shrimp.
Place in a preheated 425 degree oven and roast for 10-15 minutes, depending on the size of your shrimp.
While shrimp is roasting, cut bread in diagonal 1-inch slices. For two people I do 2 slices each. Lightly spray olive oil on bread and add a pinch of salt. Put on a baking sheet and slide under the rack of your shrimp. This only needs 8 or so minutes to toast lightly.
Remove shrimp and crostini from the oven. Plate shrimp on top of crostini and dot with generous basil butter happiness. Toss on some shaved parmesan and more fresh basil. Melt in your mouth goodness.
Since we are slipping from Summer into Fall, I can fully attest this dish pairs nicely with Apple Harvest Cake.
Add content here.0