Shrimp With Tarragon and Tomato Sauce |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Everyday with Rachael Ray Magazine Ingredients:
3 tablespoons extra virgin olive oil |
2 carrots, finely chopped |
2 celery ribs, finely chopped |
3 shallots, thinly sliced |
6 white mushrooms, chopped |
2 lbs large shrimp, peeled and deveined |
salt and black pepper |
1/2 cup dry white wine |
15 ounces tomato sauce |
5 -6 sprigs fresh tarragon, leaves chopped |
Directions:
1. Preheat broiler. In a large, deep skillet, heat the olive oil over medium-high heat.
2. Add carrots, celery, shallots, and mushrooms; cook until tender, 7 to 8 minutes.
3. Add shrimp and cook, stirring occasionally, until pink and nearly firm, about 4 minutes. Season with the salt and pepper.
4. Stir in white wine, tomato sauce, and tarragon to heat through; remove from heat after 1 to 2 minutes.
5. Serve in shallow bowls with crusty bread on the side for mopping.
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