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Shrimp Provencal

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

90 min

Ready

2 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 pounds shrimp
medium to large, fresh, shelled, deveined
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1 small onions
chopped
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2 tablespoons olive oil
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64 ounces tomatoes, canned
ready-cut, drained
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6 ounces tomato paste
canned
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1 teaspoon black pepper
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1 teaspoon basil
dried, crushed
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1 teaspoon oregano
dried, crushed
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1 teaspoon salt
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1 teaspoon garlic powder
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2 ¼ cups water
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1 x butter
or margarine
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½ cup white wine
dry
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Ingredients

Amount Measure Ingredient Features
907.2 g shrimp
medium to large, fresh, shelled, deveined
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1 small onions
chopped
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3E+1 ml olive oil
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1849.6 ml/g tomatoes, canned
ready-cut, drained
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173.4 ml/g tomato paste
canned
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5 ml black pepper
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5 ml basil
dried, crushed
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5 ml oregano
dried, crushed
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5 ml salt
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5 ml garlic powder
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532 ml water
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1 x butter
or margarine
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118 ml white wine
dry
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Directions

In a large heavy skillet, sauté onion in oil over medium-high heat until tender but not browned.

Add tomatoes, tomato paste, water, pepper, basil, oregano, salt and garlic powder.

Bring to a boil, reduce heat and simmer 1 and ½ hours.

Just before needed, sauté the shrimp in only as much butter as needed until barely tender.

Add wine and cook over high heat until wine is almost evaporated.

To serve, place cooked thin pasta on platter or pasta plate.

Pour a little of the shrimp cooking liquid over and toss.

(You can also do this on individual plates).

Top with some of the sauce and then some of the shrimp.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 610g (21.5 oz)
Amount per Serving
Calories 27522% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 295mg 98%
Sodium 1225mg 51%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 20%
Sugars g
Protein 72g
Vitamin A 24% Vitamin C 69%
Calcium 18% Iron 50%
* based on a 2,000 calorie diet How is this calculated?
 

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