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Hungry Tiger Restaurant's Shrimp Provencal
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- #61666
serves/makes:
ready in:
1-2 hrs
1-2 hrs
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 black pepper
1 teaspoon basil, crushed
1/2 teaspoon oregano, crushed
2 teaspoons salt
1 teaspoon garlic powder
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.
For 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.
Recipe Source: Hungry Tiger Restaurant, Manchester, CT
added by
bdvjr
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. 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 nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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