Shrimp Sauteed with Tomato, Garlic and Fines Herbs

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Joined Oct 24, 2007
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
 

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