Shrimp Sauteed with Tomato, Garlic and Fines Herbs

Discussion in 'Recipes' started by joe george, Feb 17, 2010.

  1. joe george

    joe george

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    Professional Chef
    4 tablespoons olive oil
    1-1/2 pounds medium shrimp, shells and veins removed
    2 cloves garlic, minced
    1/2 cup white wine
    4 plum tomatoes, seeds removed and diced
    1 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 tablespoon minced flatleaf parsley
    1 tablespoon minced chervil
    1 tablespoon minced chives
    1 tablespoon minced tarragon
    2 tablespoons unsalted butter (optional)


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    1. [font=Arial, Helvetica, sans-serif]Heat the olive oil in a large heavy skillet.[/font]
    2. [font=Arial, Helvetica, sans-serif]Pat the shrimp dry and carefully add them to the hot oil. [/font]
    3. [font=Arial, Helvetica, sans-serif]Sauté the shrimp for 2 minutes then add the garlic and sauté for an additional minute. [/font]
    4. [font=Arial, Helvetica, sans-serif]Stir in the wine, tomatoes, salt and pepper. Cook the shrimp in the wine mixture, stirring gently for approximately 3 minutes, or until the liquid has reduced and created a light sauce. [/font]
    5. [font=Arial, Helvetica, sans-serif]Stir in the parley, chervil, chives and tarragon. [/font]
    6. [font=Arial, Helvetica, sans-serif]For a richer sauce add the butter and gently shake the pan until completely melted.[/font]

    Yield: Servings 4