If you’re a shrimp-lover, you’re gonna like this.
This recipe is somewhat unique. It’s not a soup, its not a stew, and its not pasta. I don’t know what to call it, except what it is: shrimp with tomato sauce. Its key to serve this with lots of toasted, crusty bread – otherwise the dish won’t have much body or appeal. As an alternative, this would be wonderful served on top of rotini pasta or even with rice.
I pulled this recipe from an old Rachael Ray magazine, as I’m currently going through a recipe “re-vamp” project in order to get rid of all of my magazines before we move this Fall. I’m having a ton of fun with this project because its bringing many new recipes back to my attention that I had previously stored away and forgotten. I’m excited to share some of these new recipes with you in coming months!
Shrimp with Tomato Sauce and Crusty Bread
2 TBS olive oil
2 large carrots, finely chopped
2 celery ribs, finely chopped
2 large shallots, thinly sliced (a 1/4 C onion would work, too)
4-5 white mushrooms, sliced
1.5 lb cooked frozen shrimp, thawed and tails removed
1/2 C white wine (I used sherry cooking wine)
15 oz can tomato sauce
salt, pepper, oregano
1 loaf crusty bread
1. In a medium pot, heat olive oil over med-high heat. Add carrots, celery, shallots and mushrooms. Cook until tender, 6-7 minutes. Add the wine and cook for several minutes until wine has reduced by half. Add tomato sauce and turn heat to med-low. Add a sprinkle of salt, pepper and oregano. Add shrimp. Heat through for several minutes.
2. Turn oven to broil. Slice bread into slices and drizzle with olive oil. Crush several garlic cloves and rub onto bread slices. Broil bread slices 2-4 minutes, until toasted. Serve the shrimp and sauce in shallow bowls alongside the bread for mopping.