ChefTalk.com: Shrimp Sauteed with Tomato, Garlic and Fines Herbs

Shrimp Sauteed with Tomato, Garlic and Fines Herbs
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Joseph  George on 11/19/2005
 
4 tablespoons olive oil
1-1/2 pounds medium shrimp, shells and veins removed
2 cloves garlic, minced
1/2 cup white wine
4 plum tomatoes, seeds removed and diced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced flatleaf parsley
1 tablespoon minced chervil
1 tablespoon minced chives
1 tablespoon minced tarragon
2 tablespoons unsalted butter (optional)
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*Heat the olive oil in a large heavy skillet.  	*Pat the shrimp dry and
carefully add them to the hot oil.  	*Sauté the shrimp for 2 minutes then add
the garlic and sauté for an additional minute.  	*Stir in the wine, tomatoes,
salt and pepper. Cook the shrimp in the wine mixture, stirring gently for
approximately 3 minutes, or until the liquid has reduced and created a light
sauce.  	*Stir in the parley, chervil, chives and tarragon.  	*For a richer
sauce add the butter and gently shake the pan until completely melted.
Yield: Servings 4