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Shrimp Provençal

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  • 1 tb Olive oil
  • 2 tb Shallots; chopped
  • 1 Clove garlic; crushed
  • 1/2 Tomato; peeled and coarsely chopped
  • 1/4 lb Tomato sauce
  • 1/8 ts Cayenne pepper
  • 1 lb Shrimp; shelled, deveined and boiled 5 minutes until they just turn pink
  • 2 tb Dry white wine
  • 1 tb Fresh parsley; chopped


In a large skillet over medium heat, heat the oil. Saut‚ the shallots and garlic 2 minutes. Add the chopped tomato, tomato sauce, cayenne pepper and salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce the heat to low and let simmer uncovered 10 minutes. Stir in the shrimp and wine. Continue to cook 5 minutes. Remove from the heat and transfer to a serving platter. Sprinkle with parsley and serve.
Per serving: calories 177, fat 5.5g, 29% calories from fat, cholesterol 172mg, protein 23.9g, carbohydrates 6.0g, fiber 1.0g, sodium 179mg.
Exchanges: 2 Lean Meat.
Source: Copyright © 1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom
NOTES : Prep: 15 min, Cook: 15 min.
Recipe by: The American Diabetes Association's Easy & Elegant Entrees
Posted to MC-Recipe Digest by "" <> on Mar 22, 1998