Hungry Tiger Restaurant's Shrimp Provencal Recipe

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Ready in: 1-2 hrs
recipe difficulty 2/5

Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
2 pounds shrimp, shelled and deveined
Margarine
1/2 cup dry white wine
***Sauce Provencal***
1/2 cup diced onion
2 tablespoons olive oil
4 cups crushed canned plum tomatoes
3/4 cup tomato puree
1 1/2 cup water
1 teaspoon pepper
1 teaspoon basil crushed
1/2 teaspoon oregano, crushed
2 teaspoons salt
1 teaspoon garlic powder

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Directions:

Saute shrimp in only as much butter as needed until barely tender; add wine and cook over high heat until wine is almost absorbed. Arrange shrimp on platter and serve topped with sauce provencal.

Sauce Provencal: Saute onion in oil until tender but not brown; add tomatoes, tomato puree, water, pepper, basil, oregano, salt and garlic powder and simmer 1 1/2 hours.

This recipe from CDKitchen for Hungry Tiger Restaurant's Shrimp Provencal serves/makes 6

Recipe ID: 61666

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This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.