Shrimp With Sun-Dried Tomato Sauce
Published February 16, 1991
- Total Time
- 45 minutes
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Ingredients
1 pound medium to large shrimp
1 cup chicken stock, preferably homemade
2 tablespoons pumate (sun-dried tomato puree)
1 large tomato, peeled, seeded and chopped (or canned, with ¼ cup juice)
1 tablespoon unsalted butter
Coarse salt and freshly ground pepper to taste
2 tablespoons olive oil
1 tablespoon chopped fresh tarragon, chervil or parsley
Nutritional analysis per serving (2 servings)
10 grams carbs; 384 milligrams cholesterol; 433 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 22 grams fat; 2 grams fiber; 1076 milligrams sodium; 50 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the shrimp, setting aside the shells. Place the shrimp in a bowl of cold, well-salted water. Refrigerate. Put the shells in a saucepan with the chicken stock and 1 cup of water and simmer for 20 minutes.
- Step 2
Meanwhile, combine the sun-dried tomato puree, tomato and butter in a blender. Puree until smooth. Place in a small bowl and refrigerate.
- Step 3
Strain the stock (discarding the shrimp shells) and combine with the tomato sauce in a small saucepan. Simmer gently until thickened and reduce to 1 cup. Season to taste with salt and pepper.
- Step 4
Heat the oil in a heavy skillet. Drain the shrimp and pat them dry with paper towels. Season to taste with salt and pepper. Roast over high heat until barely cooked. Remove from heat and drain on paper towels.
- Step 5
Place a few spoonfuls of sauce in the center of two heated plates. Arrange the shrimp in a spokelike fashion around the sauce. Top with tarragon, chervil or parsley and serve.
Private Notes