SHRIMP IN BASIL BUTTER
Whether you take the do it yourself route by learning to handle a cast net or simply buy your shrimp at a local grocery or seafood market, this super-abundant crustacean lends itself to a wide variety of preparation techniques. This one combines the appealing taste of the versatile herb, basil, with real butter, pasta, cheese and shrimp for a filling main dish.
- ¼ cup torn fresh basil
- 1 ½ sticks butter, softened (use the real thing)
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- 1/8 teaspoon black pepper, or to taste
- ¼ cup freshly grated Parmesan cheese
- 16 ounces fresh linguini or angel hair pasta
- 1 pound medium shrimp, peeled
- Butter for sautéing
Combine the basil, 1 ½ cups butter, garlic, salt, pepper, and cheese in a food processor and run until smooth. Refrigerate, covered (can be kept for up to three days). Cook pasta al dente using package directions. Sauté the shrimp in butter in a large skillet for two to three minutes or until they turn pink.
Toss the butter mixture, which should be removed from the refrigerator in advance to soften, with the shrimp and pasta in a large bowl. Top with additional Parmesan cheese if desired. Makes four hefty servings.
A fruit salad and crunchy garlic bread make nice accompaniments.
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In company with his late wife, Ann, Jim Casada wrote a number of cookbooks focusing on game or foods from the wild. One of those, The Complete Venison Cookbook, is available from him or the Sporting Classics Store. Jim’s next book, Fishing for Chickens: A Smokies Food Memoir, is due out from the University of Georgia Press in mid-2022. He is currently taking advance reservations for copies. To reserve a copy or learn more about his many other books, include his recent multi-award winning A Smoky Mountain Boyhood: Memories, Musings, and More, visit his website at www.jimcasadaoutdoors.com or e-mail him at jimcasada@comporium.net.
Hundreds of kitchen-tested recipes make this cookbook your answer to a table of hungry hunters or out-of-town guests! Even the choosiest of eaters will enjoy the savory variety of recipes from crockpot cookery to venison on the grill.
Deer hunters and popular culinary creators Jim and Ann Casada have personally tested these recipes in their own home, assuring you of quality, delicious venison dishes. From traditional favorites to more exotic recipes, you’ll enjoy every venison dish imaginable, including: Stir fry, French dip, Fajitas, Kabobs, Piccata, Sloppy Joes, Lasagna, Ribs, Meatballs, Jerky and hundreds more! Buy Now
