- 1 Pound shrimp, peeled and de-veined, tails left intact
- 2 cloves minced garlic
- 1/2 Cup thinly sliced onion
- 1/2 Teaspoon corn starch
- 1 Tablespoon salt
- 1 Tablespoon cooking oil
- 1 Tablespoon finely chopped basil leaves, with addition sprig for garnish
- 2 Tablespoons ketchup, preferably Sir Kensington's Gourmet Scooping Ketchup
Soak the shrimp in cold water with 1 tablespoon of salt for 10 minutes. Drain water and refrigerate for 1 hour. Lightly coat the shrimp with corn starch.
In a medium-sized sauté pan, heat the oil and brown the garlic. Add the sliced onion and cook for 1 minute more. Add the shrimp and cook until pink, about 2 minutes. Last add the ketchup and basil, stir well, and cook for 1 minute more. Garnish with a basil sprig and serve immediately.