Ingredients

  • 1 pound medium to large shrimp
  • 1 cup chicken stock, preferably homemade
  • 2 tablespoons pumate (sun-dried tomato puree)
  • 1 large tomato, peeled, seeded and chopped (or canned, with 1/4 cup juice)
  • 1 tablespoon unsalted butter
  • Coarse salt and freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh tarragon, chervil or parsley
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      431 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 50 grams protein; 384 milligrams cholesterol; 564 milligrams sodium

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

2 servings

Preparation

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

Dining and Cooking