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.
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
- 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.
- 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.