Pepper Shrimp

Ingredients

• ½ cup fruity red wine, such as Beaujolais or red zinfandel
• 1 8-ounce can tomato sauce
• 1 teaspoon dried chervil
• 1 tablespoon lemon juice
• 1 teaspoon dry mustard
• 1 teaspoon dried oregano
• Salt to taste
• 2 teaspoons pepper
• ½ cup olive oil
• 2 cloves garlic, minced
• ½ cup loosely packed flat-leaved parsley, chopped
• 2 pounds medium shrimps, peeled and deveined

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    236 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 23 grams protein; 182 milligrams cholesterol; 272 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight servings

Preparation

1. In a bowl, whisk together the wine, tomato sauce, chervil, lemon juice, mustard, oregano, salt and pepper.
2. Heat the oil in a skillet and cook the minced garlic over medium heat for 1 minute. Add the tomato-sauce mixture and bring to a boil, then lower the heat and simmer the mixture, stirring occasionally, for 10 minutes.
3. Remove from heat and set aside to cool for 5 minutes. Stir in chopped parsley.
4. Place the shrimp in a single layer in a nonmetal baking dish. Pour the sauce over the shrimp and marinate, covered, for 3 hours at room temperature, or overnight in the refrigerator.
5. Preheat the broiler. Broil the shrimps about 6 inches from the heat for 10 minutes or until cooked through, turning once.