Shrimp With Sun-Dried Tomato Sauce

By Moira Hodgson

Total Time
45 minutes
Rating
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Featured in: FOOD; Simple Sauces Complement Seafood

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Ingredients

Yield:2 servings
  • 1pound medium to large shrimp
  • 1cup chicken stock, preferably homemade
  • 2tablespoons pumate (sun-dried tomato puree)
  • 1large tomato, peeled, seeded and chopped (or canned, with ¼ cup juice)
  • 1tablespoon unsalted butter
  • Coarse salt and freshly ground pepper to taste
  • 2tablespoons olive oil
  • 1tablespoon chopped fresh tarragon, chervil or parsley
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

433 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 50 grams protein; 1076 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the shrimp, setting aside the shells. Place the shrimp in a bowl of cold, well-salted water. Refrigerate. Put the shells in a saucepan with the chicken stock and 1 cup of water and simmer for 20 minutes.

  2. Step 2

    Meanwhile, combine the sun-dried tomato puree, tomato and butter in a blender. Puree until smooth. Place in a small bowl and refrigerate.

  3. Step 3

    Strain the stock (discarding the shrimp shells) and combine with the tomato sauce in a small saucepan. Simmer gently until thickened and reduce to 1 cup. Season to taste with salt and pepper.

  4. Step 4

    Heat the oil in a heavy skillet. Drain the shrimp and pat them dry with paper towels. Season to taste with salt and pepper. Roast over high heat until barely cooked. Remove from heat and drain on paper towels.

  5. Step 5

    Place a few spoonfuls of sauce in the center of two heated plates. Arrange the shrimp in a spokelike fashion around the sauce. Top with tarragon, chervil or parsley and serve.

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