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Shrimp Sauteed with Tomato, Garlic and Fines Herbs (From Make It Jump!, 7-8/01)

Joe George
Prep Time
20 minutes
Number of Servings
serves 4
4 tablespoons olive oil
1-1/2 pounds medium shrimp, shells and veins removed
2 cloves garlic, minced
1/2 cup white wine
4 plum tomatoes, seeds removed and diced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced flatleaf parsley
1 tablespoon minced chervil

1 tablespoon minced chive
1 tablespoon minced tarragon
2 tablespoons unsalted butter (optional)

Heat the olive oil in a large heavy skillet. Pat the shrimp dry and carefully add them to the hot oil. Saute the shrimp for 2 minutes then add the garlic and saute for an additional minute. Stir in the wine, tomatoes, salt and pepper. Cook the shrimpin the wine mixture, stirring gently for approximately 3 minutes, or until the liquid has reduced and created a light sauce. Stir in the parley, chervil, chives and tarragon. For a richer sauce add the butter and gently shake the pan until completely melted.