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Sauteed Shrimp with Tomato herb Sauce


  • 1 1/4 pound large shrimp (about 24) shelled, deveined and patted dry
  • flour
  • 1/4 teaspoon each salt and black pepper
  • 4 shallows, finely chopped (1/2 cup)
  • 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 sized tomato seeded, chopped (1 cup) 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


Dredge the shrimp in the flour, shaking off any excess. In a 10 inch non stick 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 until golden. Transfer the shrimp to a plate. 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 teaspoon each of the salt and pepper. Bring the liquid to a boil , then lower the heat and simmer, stirring occasionally, for 3 minutes. Return the shrimp to the skillet and cook for 2-3 minutes or until they are heated through and the sauce is slightly thickened. Transfer to a heated serving dish and sprinkle with the basil. Serve with pasta, steamed rice or rice pilaf and peas.I like this serves over well seasoned spinach Serves 4 ,

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