Teresa Crocco of Catering by Teresa shares a healthy, family-friendly meal that can be whipped up in minutes.
To contact Teresa, call 502-648-9307 or visit the Catering by Teresa Web site.
Stewed Shrimp
Ingredients
3 tablespoons extra-virgin olive oil plus more for drizzling
2 carrots, finely chopped
2 ribs celery, finely chopped
3 shallots, thinly sliced
6 white mushrooms, chopped
2 pounds large shrimp, peeled and deveined
Salt and freshly ground pepper
½ cup dry white wine
One 15 ounce can peeled tomato
6 springs fresh tarragon leaves chopped
1 loaf pugliese bread, thickly sliced
2 gloves garlic-smashed, peeled and halved
Directions
Preheat the broiler
In a large, deep skillet, heat the olive oil in medium-high heat.
Add the carrots, celery, shallots and mushrooms and cook until tender, 7 to 9 minutes.
Add the shrimp and cook, stirring a few times, until pink and almost firm, about 4 minutes; season with salt and pepper.
Stir in the white wine, peeled tomatoes and tarragon and heat through for 1-2 minutes; remove from the heat.
Toast the bread slices under the broiler, rub with the garlic and drizzle with olive oil.
Serve the shrimp and sauce in shallow bowls with hunks of the bread mopping
Serves 4
