Ingredients:
3 1/2 cups water
1/2 kosher salt
1 cup ice cubes
1 1/4 lbs large shrimp
1 1/2 tablespoons olive oil
1/4 cup thinly sliced green onions
3 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup coarsely chopped seeded peeled tomatoes
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 cups cooked vermicelli ( about 6 ounces uncooked pasta)
1/4 cup chopped basil
Directions:
Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves.
Pour salt mixture into a large zip top plastic bag.
Add ice and shrimp; seal.
Refrigerate 30 minutes.
Remove shrimp from bag; discard brine.
Peel shrimp.
Heat oil in a large nonstick skillet over medium-high heat.
Add onions and garlic; saute 15 seconds.
Add shrimp, and saute 1 minute.
Add wine; cook 1 minute, scarp pan to loosen brown bits.
Add tomato, 1/4 teaspoon salt and pepper; cook 3 minutes or until shrimp are done.
Remove from heat; serve over pasta.
Sprinkle with basil.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.