Shrimp With Sun-Dried Tomato Sauce

Name: Shrimp With Sun-Dried Tomato Sauce
Total time: 45 min
Yield: 2 servings
Cuisine: italian
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 1/4 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

By Moira Hodgson

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Simple Sauces Complement Seafood

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Ingredients

Yield:2 servings

1pound medium to large shrimp
1cup chicken stock, preferably homemade
2tablespoons pumate (sun-dried tomato puree)
1large tomato, peeled, seeded and chopped (or canned, with ¼ cup juice)
1tablespoon unsalted butter
Coarse salt and freshly ground pepper to taste
2tablespoons olive oil
1tablespoon chopped fresh tarragon, chervil or parsley

Ingredient Substitution Guide

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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.