Provençal Shrimp

Name: Provençal Shrimp
Yield: 4
Ingredients: For the sauce; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon chopped fresh parsley; 1 sprig of rosemary; 1 kg tomatoes, peeled and seeded, diced; Paprika to taste; Salt to taste; For the shrimp; 12 large shrimp; 1 tablespoon olive oil; 2 cloves garlic, minced; 1/4 cup white wine; Fresh parsley for garnish

1
For the sauce
2
1 tablespoon olive oil
3
1 medium onion, chopped
4
2 cloves garlic, minced
5
1 tablespoon chopped fresh parsley
6
1 sprig of rosemary
7
1 kg tomatoes, peeled and seeded, diced
8
Paprika to taste
9
Salt to taste
10
For the shrimp
11
12 large shrimp
12
1 tablespoon olive oil
13
2 cloves garlic, minced
14
1/4 cup white wine
15
Fresh parsley for garnish

Ingredients

1
For the sauce
2
1 tablespoon olive oil
3
1 medium onion, chopped
4
2 cloves garlic, minced
5
1 tablespoon chopped fresh parsley
6
1 sprig of rosemary
7
1 kg tomatoes, peeled and seeded, diced
8
Paprika to taste
9
Salt to taste
10
For the shrimp
11
12 large shrimp
12
1 tablespoon olive oil
13
2 cloves garlic, minced
14
1/4 cup white wine
15
Fresh parsley for garnish

Directions

1
Heat the olive oil over low heat
2
Add the onion and garlic and cook until they're transparent
3
Add the parsley, rosemary, and tomatoes and season with paprika and salt
4
Cook covered with a lid for 5 minutes
5
Uncover and cook for another 15 minutes or until the sauce thickens. Reserve
6
Open the shrimp by the rear end, lengthwise, being careful not to separate the two parts
7
Season with salt
8
In a large skillet, heat the olive oil and garlic over low heat
9
Remove from heat and arrange the shrimp side by side
10
Return to low heat and cook for 3-4 minutes
11
Remove the shrimp from the skillet and add the white wine
12
Cook until the wine is reduced by half
13
Add the wine to the tomato sauce and stir
14
Place the shrimp over the sauce, cover the skillet, and serve hot
15
Garnish with fresh parsley
16
Serves 4
17
Total calories: 1019