Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 2 tablespoons olive oil

  3. 3 cloves garlic , minced

  4. 1 small rib celery, finely chopped

  5. 1 small carrot , finely chopped

  6. 1/2 small onion , finely chopped

  7. 2 large ripe tomatoes , peeled, seeded, and chopped

  8. 1/4 teaspoon cayenne pepper

  9. 1/2 small bunch flatleaf parsley, leaves only, finely chopped

  10. 1/2 teaspoon sugar

  11. 1/2 teaspoon salt

  12. 1/4 teaspoon freshly ground black pepper

  13. 2 pounds medium raw shrimp, peeled and deveined

  14. 1/4 cup white wine

Instructions Jump to Ingredients ↑

  1. 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 mediumlow. 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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