Sauteed Shrimp With Tomato Herb Sauce Recipe
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.
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