2 tablespoon Unsalted butter
2 tablespoon Olive oil
3 Garlic cloves minced
1 small Celery rib finely chopped
1 small Carrot finely chopped
1/2 small Onion finely chopped
2 large Ripe tomatoes peeled, seeded, and chopped
1/4 teaspoon Cayenne pepper
1/2 small bunch Flat-leaf parsley, leaves only finely chopped
1/2 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Freshly-ground black pepper
2 lb Medium-size raw shrimp peeled and deveined
1/4 cup White wine
6 servings Cooked white or yellow rice hot
In a large skillet, heat the butter and the olive oil over low heat. Add the garlic, celery, carrot, onion, tomatoes, cayenne, half of the parsley, sugar, salt, and black pepper. Cover the pan and raise the heat to medium-low. Simmer the mixture for about 5 minutes, until the vegetables are tender.
Add the shrimp, cover the pan and cook for 3 minutes. Add the wine and the remaining parsley and stir until the liquid comes to a bare simmer. Remove from the heat and serve, accompanied by white or yellow rice.
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