Recipe - Shrimps With Basil Leeks And Tomatoes

6 Jumbo fresh shrimp (One half lb.)
peeled and deveined
1/3 cup Lemon juice or white wine
1 Garlic clove; peeled
finely chopped
2 tablespoon Fresh basil; chopped
2 Leeks; white part only
2 tablespoon Unsalted butter
2 tablespoon Olive oil
2 Tomatoes; peeled
seeded and chopped
Salt and pepper; to taste
Whole basil sprigs; garnish
Prepared rice

"With the sauce prepared in advance, this colorful dish makes a quick
entree for two, good served over fluffy rice."

Marinate prepared shrimp several hours in lemon juice or white wine, with
half the garlic and half the basil.

Meanwhile, cut leeks lengthwise and wash well under running cold water,
then chop.

Heat 1 tb. butter and 1 tb. oil in large skillet until hot. Add leeks and
saute 5 minutes, or until soft. Add remaining garlic and the tomatoes; cook
over medium heat 6 to 8 minutes. Add remaining basil and salt and pepper to
taste. Cook until thick. Mixture can be refrigerated at this point,
overnight, if desired.

Several minutes before serving, reheat leektomato mixture over mediumhigh
heat in skillet.

In separate pan, heat remaining butter and oil until sizzling. Add shrimp
and cook on first side 40 seconds, or until they turn pink. Turn and cook
on remaining side 40 seconds more. Pour heated leektomato mixture over top
of shrimp and cook, stirring, 1 minute.

Serve at once over rice pilaf, if desired, garnished with whole basil
sprigs.

Yield: Serves 2 as an entree, or 3 as an appetizer.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985. Pg. 10. ISBN 0888627882. Posted by Cathy
Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini