Sauteed Shrimp With Tomato Herb Sauce Recipe
Awesome!!!! This recipe of Sauteed Shrimp With Tomato Herb Sauce is just out of this world. Serve this tasty Side Dish as often as you like! I have a weakness for Shrimp, thus I prepare this recipe often. Try this Sauteed Shrimp With Tomato Herb Sauce once and only once! Your loyalty to it forever is guaranteed!
Ingredients
1 1/4 pounds large shrimp shelled, deveined, and patted dry
1 tablespoon flour
1 tablespoon olive oil
1/4 teaspoon each salt and black pepper
4 shallots, finely chopped
1/3 cup dry white wine or water
1/3 cup Chicken Stock or low-sodium chicken broth
1 teaspoon grated orange rind
1 medium-size tomato, seeded and chopped or 1 cup canned tomatoes, drained and chopped
2 cloves garlic, minced
1/4. teaspoon each dried thyme and marjoram, crumbled
3 tablespoons minced fresh basil or parsley
Directions
1 Dredge the shrimp in the flour, shaking off any excess.
In a 10-inch nonstick skillet, heat 2 teaspoons of the oil over moderate heat.
Add the shrimp and 1/8 teaspoon each of the salt and pepper; saute for 30 seconds on each side or until golden.
Transfer the shrimp to a plate.
2 Heat the remaining oil in the skillet over moderate heat, then add the shallots and cook, stirring, for 1 minute.
Add the wine, stock, and orange rind and cook for 2 minutes or until the liquid is reduced to 1/2 cup.
Add the tomato, garlic, thyme, marjoram, and remaining 1/8 tea spoon each of the salt and pepper.
Bring the liquid to a boil, then lowertheheatand simmer, stirring occasionally, for 3 minutes.
3 Return the shrimp to the skillet and cook for 2 to 3 minutes or until they are heated through and the sauce is slightly thickened.
Transfer to a heated serving dish and sprinkle with the basil.
In a 10-inch nonstick skillet, heat 2 teaspoons of the oil over moderate heat.
Add the shrimp and 1/8 teaspoon each of the salt and pepper; saute for 30 seconds on each side or until golden.
Transfer the shrimp to a plate.
2 Heat the remaining oil in the skillet over moderate heat, then add the shallots and cook, stirring, for 1 minute.
Add the wine, stock, and orange rind and cook for 2 minutes or until the liquid is reduced to 1/2 cup.
Add the tomato, garlic, thyme, marjoram, and remaining 1/8 tea spoon each of the salt and pepper.
Bring the liquid to a boil, then lowertheheatand simmer, stirring occasionally, for 3 minutes.
3 Return the shrimp to the skillet and cook for 2 to 3 minutes or until they are heated through and the sauce is slightly thickened.
Transfer to a heated serving dish and sprinkle with the basil.
