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Recipe Source: cdkitchen.com
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Hungry Tiger Restaurant's Shrimp Provencal
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Serves/Makes: 6
Ready in: 1-2 hrs
- 2 pounds shrimp, shelled and deveined
- margarine
- 1/2 cup dry white wine
***Sauce Provencal***
- 1/2 cup diced onion
- 2 tablespoons olive oil
- 4 cups crushed canned plum tomatoes
- 3/4 cup tomato puree
- 1 1/2 cup water
- 1 teaspoon black pepper
- 1 teaspoon basil, crushed
- 1/2 teaspoon oregano, crushed
- 2 teaspoons salt
- 1 teaspoon garlic powder
Saute shrimp in only as much butter as needed until barely tender. Add wine and cook over high heat until wine is almost absorbed. Arrange shrimp on platter and serve topped with sauce provencal. For Sauce Provencal: Saute onion in oil until tender but not brown; add tomatoes, tomato puree, water, pepper, basil, oregano, salt and garlic powder and simmer 1 1/2 hours. Recipe Source: Hungry Tiger Restaurant, Manchester, CT
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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