4 servings

 

3 tablespoons extra-virgin olive oil

3 shallots, 2 carrots, 2 stalks of celery all finely chopped

6 white mushrooms, chopped

2 pound of fresh jumbo gulf shrimp, peeled and deveined

salt and pepper to taste

 

1/2 cup white dry wine

1 can of tomato sauce 15oz

4  to 6 sprigs fresh tarragon, leaves chopped

 

1 loaf of french or peasant bread, thickly sliced

2 galic cloves- smashed peeled and halved

 

Preheat the broiler, in a large deep skillet heat the evoo and turn pan to spread it around. med-high heat.

 

add carrots, celery, shallots and mushrooms until tender.  7 to 8 minutes.

add shrimp cook stiring a few times until slightly pink and almost firm.  about 4 minutes do not over cook.

season with salt and pepper.  Stir in white wine, tomato sauce and tarragon and heat through for 1 to 2 minutes.  remove from heat.

 

Toast bread slices under the broiler, rub with garlic and drizzle with olive oil

 

Serve shrimp with sauce in shallow bowls with the bread to mop it up with. 

 

The best way to have a great shrimp recipe is to start out with great shrimp.  To order shrimp online go to www.Texshrimp.com or call 956-241-1733.