Rachel Ray: Shrimp Tarragon with Tomatoes is What's for Dinner

So why Rachel Ray recipes each week? Well, being a mom of two who co-owns a business and works part-time all while doing the most important job in the world being a stay at home mom… we need to eat. I like Rachel Ray’s recipes because they only take 30 minutes. They are easy to follow and tasty. I pick recipes that use the items I have in the freezer and refrigerator or that are on sale this week to bring a little gourmet to our day. I try to make the most of my time and my dollars and Rachel helps me do that.

Tina Rupp

Tina Rupp

I picked this recipe because I bought tons of shrimp last week. I also had everything in my pantry except shallots and the tarragon. I believe it will also help Renae who is eating out of her pantry because I know she has some frozen shrimp as well. I look forward to this new meal. Here are some more good ideas from Rachel Ray.

  • 3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
  • 2 carrots, finely chopped
  • 2 ribs celery, finely chopped
  • 3 shallots, thinly sliced
  • 6 white mushrooms, chopped
  • 2 pounds large shrimp, peeled and deveined
  • Salt and freshly ground pepper
  • ½ cup dry white wine
  • One 15-ounce can tomato sauce
  • 5 to 6 sprigs fresh tarragon, leaves chopped
  • 1 loaf peasant bread, thickly sliced
  • 2 cloves garlic—smashed, peeled and halved

Directions:

  1. Preheat the broiler. In a large, deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the carrots, celery, shallots and mushrooms and cook until tender, 7 to 8 minutes. Add the shrimp and cook, stirring a few times, until pink and almost firm, about 4 minutes; season with salt and pepper. Stir in the white wine, tomato sauce and tarragon and heat through for 1 to 2 minutes; remove from the heat.
  2. Toast the bread slices under the broiler, rub with the garlic and drizzle with EVOO. Serve the shrimp and sauce in shallow bowls with hunks of the bread for mopping.



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