Garlicky Doused Shrimp

PreparationShrimp Bring 3 quarts of water and a pinch of salt to a boil over high heat in the saucepan. Add the shrimp, lower the heat to medium, and simmer uncovered for 1 minute. Drain the shrimp and cool them to room temperature. Marinade Combine the tomato, bell pepper, shallot, garlic, chopped basil, lemon juice, oil, salt, and black pepper in the bowl with a metal spoon. Add the cooled shrimp, toss well, and marinate in the refrigerator for 4 to 6 hours. (As the shrimp marinate, they get more garlicky.) Drain the shrimp, reseason with additional salt and black pepper, and arrange them in a flat basket or on a black rectangular or round serving tray. Place the whole basil leaves in the center of the platter and serve with Ginger Yogurt Dip. Ginger Yogurt Dip Combine the yogurt, lemon juice, ginger, and garlic in the bowl. Add the salt and pepper to taste. Whisk well until the mixture is smooth. Place in a small bowl and serve with the Garlicky Doused Shrimp. COOK'S TIP:Sea scallops can be substituted for the shrimp. Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Sear the scallops for 1 to 2 minutes on each side, until they are golden brown and opaque in the center when tested with the tip of a knife. Cut them in quarters and follow the instructions for the shrimp recipe. KITCHENWARE: chef's knife, medium saucepan, colander, large glass or stainless-steel bowl, pepper mill, metal spoon. For Dip: small bowl, whiskPer serving: 31.4 calories, 14.3 calories from fat, 1.6g total fat, 0.2g saturated fat, 0.3mg cholesterol, 84.6mg sodium, 3.6g total carbs, 0.2g dietary fiber, 3.0g sugars, 0.8g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From The Bride & Groom's Menu Cookbook by Abigail Kirsch and Susan M. Greenberg. Copyright (c) 2002 by Abigail Kirsch and Susan M. Greenberg. Published by Broadway Books. Abigail Kirsch's renowned catering sites are located in Manhattan and Westchester County, and at the New York Botanical Garden. Trained at the Culinary Institute of America and Le Cordon Bleu, she is the past president of the New York and international chapters of Les Dames d'Escoffier. Susan M. Greenberg, her sister-in-law, is a professional freelance writer. Kirsch lives in Pound Ridge, New York, and Greenberg lives in Stamford, Connecticut. Together they also wrote The Bride and Groom's First Cookbook.

PreparationShrimp Bring 3 quarts of water and a pinch of salt to a boil over high heat in the saucepan. Add the shrimp, lower the heat to medium, and simmer uncovered for 1 minute. Drain the shrimp and cool them to room temperature. Marinade Combine the tomato, bell pepper, shallot, garlic, chopped basil, lemon juice, oil, salt, and black pepper in the bowl with a metal spoon. Add the cooled shrimp, toss well, and marinate in the refrigerator for 4 to 6 hours. (As the shrimp marinate, they get more garlicky.) Drain the shrimp, reseason with additional salt and black pepper, and arrange them in a flat basket or on a black rectangular or round serving tray. Place the whole basil leaves in the center of the platter and serve with Ginger Yogurt Dip. Ginger Yogurt Dip Combine the yogurt, lemon juice, ginger, and garlic in the bowl. Add the salt and pepper to taste. Whisk well until the mixture is smooth. Place in a small bowl and serve with the Garlicky Doused Shrimp. COOK'S TIP:Sea scallops can be substituted for the shrimp. Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Sear the scallops for 1 to 2 minutes on each side, until they are golden brown and opaque in the center when tested with the tip of a knife. Cut them in quarters and follow the instructions for the shrimp recipe. KITCHENWARE: chef's knife, medium saucepan, colander, large glass or stainless-steel bowl, pepper mill, metal spoon. For Dip: small bowl, whiskPer serving: 31.4 calories, 14.3 calories from fat, 1.6g total fat, 0.2g saturated fat, 0.3mg cholesterol, 84.6mg sodium, 3.6g total carbs, 0.2g dietary fiber, 3.0g sugars, 0.8g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From The Bride & Groom's Menu Cookbook by Abigail Kirsch and Susan M. Greenberg. Copyright (c) 2002 by Abigail Kirsch and Susan M. Greenberg. Published by Broadway Books. Abigail Kirsch's renowned catering sites are located in Manhattan and Westchester County, and at the New York Botanical Garden. Trained at the Culinary Institute of America and Le Cordon Bleu, she is the past president of the New York and international chapters of Les Dames d'Escoffier. Susan M. Greenberg, her sister-in-law, is a professional freelance writer. Kirsch lives in Pound Ridge, New York, and Greenberg lives in Stamford, Connecticut. Together they also wrote The Bride and Groom's First Cookbook.