Friday, February 20, 2015

Tuscan Shrimp™

This is a quick and easy recipe for Lent or anytime. I've used canned organic low sodium tomatoes, but if you use regular diced tomatoes, you can cut down on the salt.

1 lb. pre cooked shrimp
1 can organic diced tomatoes 
1 tsp. each: basil, oregano, parsley (dried or fresh)
1/2 tsp. fresh lemon juice
1/8 - 1/4 tsp. each: salt, pepper
1/8 c. dry white wine, or vermouth (optional)
3/4 c (6 oz) tomato paste
2 T olive oil
1 - 2 cloves crushed, chopped garlic

Crush and chop garlic, set aside. 

Thaw shrimp if needed.

Heat saute pan over medium high heat, lower heat to medium, add oil. Add tomatoes, tomatoes paste, herbs, spices,  lemon juice. Carefully add wine.  Cook for 6 - 10 min. Add shrimp and cook for 3 - 7 min more or until shrimp is heated. 

Serves 4.

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