Fine Cooking 92: This recipe gets a double punch of garlic from infused garlic oil and gently cooked garlic slices, but it seems to be the perfect amount once you taste it. Make sure to serve it with lots of crusty bread for polishing off the flavorful juices. You can bake the shrimp in one large baking dish or in individual servings.
{(rater>id=100|name=Garlicky Shrimp With Basil|type=rate|headline=off)}
Preheat: 425° | Yield: 8 servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
2/3 cup extra-virgin olive oil
6 to 8 large cloves garlic (1-1/2 oz.), halved lengthwise, peeled, germs (the sprout in the center of the clove) removed, and sliced 1/8 inch thick
1-1/2 lb. shrimp (20 to 25 per lb., about 32), peeled, deveined, and patted dry
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
1/4 cup thinly sliced fresh basil
1 tsp. finely grated lemon zest