This is a sponsored post on behalf of Uncommon Goods. All text and opinions are my own. Thanks for supporting the brands that support Bon Aippetit!
A few days ago I shared a Thai Basil Beef recipe. It’s absolutely delicious. My husband suggested that I try to adapt that recipe to the autoimmune protocol diet. Once he tried my beef dish, he wanted the shrimp version which turned out to be a great idea! I think this Thai Basil Shrimp recipe is even more delicious than the beef and the basil flavor really shines with the delicate shrimp. It’s absolutely wonderful and a great weeknight dish.
Since this is a Thai recipe, Thai basil is usually used, but I had a hard time finding Thai basil. I even went to an Asian supermarket and couldn’t find it! I used Sweet Basil as a substitute but I encourage you to seek out Thai Basil and give it a try. It’s a little spicy compared to the sweet version but equally delicious.
Since this is such a simple recipe, you don’t need to do much prep. I whipped out my new cutting board from Uncommon Goods. It would make a great breadboard but works for small chopping jobs like I needed for this recipe.
I’ve started hoarding cutting boards, so thanks to Uncommon Goods for enabling my habit! They also sent along mineral oil to keep my collection of cutting boards in great condition. Mineral oil helps keep the cutting boards from drying out and looking new. You need a specific oil for wood boards otherwise the oil could turn rancid and ruin the board.
Uncommon Goods has so many cool and unusual artisan products. This is an especially great shop if you are looking for something different for your home or to use as a gift (father’s day and graduation season are fast approaching). If you haven’t heard of them you can check them out over at uncommongoods.com.
Thai Basil Shrimp
- 1 tablespoon Marsala Wine or whiskey (AIP Reintroduction)
- 1 tablespoon Fish Sauce
- 4 tablespoons Extra Virgin Olive Oil divided
- 1 pound Shrimp
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Pepper
- 1 teaspoon Arrowroot Starch
- 5 Garlic cloves chopped
- 6-8 Green Onions whites only, thinly sliced
- 1 cup Thai or Sweet Basil leaves packed
- Combine the wine and fish sauce in a small bowl and then set aside.
- Pour 2 tablespoons of the olive oil, salt, pepper and arrowroot starch over the shrimp and then toss.
- Heat your wok over high heat.
- Sear the shrimp until just cooked, about 2 minutes, then remove from the wok, and set aside.
- Add the rest of the olive oil in the pan along with the garlic, onion and the fish sauce mixture and stir-fry for a few minutes.
- Toss the shrimp back in and stir-fry for another few minutes.
- Next fold in the basil until it’s just wilted then remove from the heat.
- Season to taste with additional salt and pepper.
- Serve immediately.