Thai Basil & Pepper

Thai Basil & Black Pepper

Tantalize and delight with Thai basil and black pepper notes. This blend is a passport for the palate, a ready to use culinary bar profile for the most discerning bar chef. Creating exotic and destination cocktails was never easier. This versatile blend pairs well with gin, vodka, tequila and more.



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Featured Recipe

Thai Basil & Black Pepper Linguine with Grilled Shrimp

Servings: 4 servings
Source: Chef Dontrell Ham, Hi Life Restaurant
    • 1 lb. cooked linguine
    • 4 oz. The Perfect Purée Thai Basil & Black Pepper,  thawed
    • 4 cups fish stock
    • 2 oz. shallots, julienne
    • 2 oz. red bell pepper, julienne
    • 6 oz. artichokes, julienne
    • 1 tbsp. garlic
    • 1 tbsp. fresh basil
    • 4 oz. butter
    • 16 ea. 16/20 shrimp (peeled, deveined, tail on)


Shrimp marinade:
    • 2 oz. canola oil
    • 1/4 tbsp. garlic
    • zest of 1/2 lemon
    • salt/pepper to taste

Method:
1. Mix fish stock and Beverage Artistry Thai Basil & Black Pepper together and let sit. In a sauté pan on medium heat, add shallots and red bell pepper, cook for 3 minutes.
2. Add garlic and artichokes; cook for an additional 2 minutes.
3. Add fresh basil and stock. Bring to a slow boil, then turn heat down to medium-low.
4. Remove pan from heat and stir in butter until completely melted.
5. Add pasta and toss, and then top with shrimp.
6. To grill shrimp, cook 3-4 minutes on each side.

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