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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)



  1. Heat the olive oil in a large heavy skillet.
  2. Pat the shrimp dry and carefully add them to the hot oil.
  3. Sauté the shrimp for 2 minutes then add the garlic and sauté for an additional minute.
  4. 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.
  5. Stir in the parley, chervil, chives and tarragon.
  6. For a richer sauce add the butter and gently shake the pan until completely melted.

Yield: Servings 4