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Fragrant basil elevates Green Goddess Shrimp to the next level

March 7, 2019
Once you try delicious Green Goddess Shrimp, you might not want to eat shrimp any other way.

My devotion to basil — and any and all of the ways we smash it up against protein, pasta and whatever else — would be impossible to question.

There are so many ways to present the green goddess, I believe it is the closest thing to perfection —green goddess made manifest. It smells like summer and bleeds the most aromatic essence turning anything it touches into a culinary show that few could find unappealing.

However, my basil devotion is neither limited to pesto or the proximity of a paste, and so when we ended up at a local restaurant a couple weeks ago for dinner, we tried a leafy smashed drink that later I found to be infused basil tonic; I have not been able to stop thinking about it since. It was less about the tonic and more about the many splendored options for what basil can do for protein and salads and well, almost anything now that I think about it.

Today is dreary enough to bring a little green and sunshine to your shrimp, chicken, steak or any protein — even eggs, if you choose. This is more a topping than an equal part to a recipe — harmonious and complementary in a way that no other toppings could come close. I have renamed pesto. It’s now green goddess status. No other concoction evokes a mental picture as aromatically as this. It’s as deep as it is dark and delicious.

I threw this over lettuce and had a bread bowl ready to hollow out. After devouring the leafy mixture, the bottom of the bread bowl soaked up a smidge of the green goddess sauce and therein was a feast for those of us who find ourselves wanting after eating well intended nutritional salad.

I think I’ll never eat shrimp any other way.

GREEN GODDESS SHRIMP

1 lb. of shrimp, peeled and sauteed

1/4 of a head of red cabbage, sliced

1 bread bowl

1/2 cup Parmesan

1/4 cup olive oil

2 cloves garlic

1 cup basil leaves

1/8 cup apple cider vinegar

In a food processor place the basil leaves, garlic, Parmesan cheese and vinegar. Pulse until combined add the oil. Top the shrimp with this green goddess sauce. Pour in the bottom of a hallowed out bread bowl. Serve over greens.

Janet McCormick is the author of “10-Minute Meals” and owner of Let’s Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.