Pepper Shrimp

Name: Pepper Shrimp
Ingredients: 1/2 c. fruity red wine, such as Beaujolais or Red Zinfandel; 1 (8 oz.) can tomato sauce; 1 tsp. dried chervil; 1 Tbsp. lemon juice; 1 tsp. dry mustard; 1 tsp. dried oregano; salt to taste; 2 tsp. pepper; 1/2 c. olive oil; 2 cloves garlic, minced; 1/2 c. loosely packed flat parsley, chopped; 2 lb. medium shrimp, peeled and deveined

12 ingredients

9 steps

Ingredients

1/2 c. fruity red wine, such as Beaujolais or Red Zinfandel
1 (8 oz.) can tomato sauce
1 tsp. dried chervil
1 Tbsp. lemon juice
1 tsp. dry mustard
1 tsp. dried oregano
salt to taste
2 tsp. pepper
1/2 c. olive oil
2 cloves garlic, minced
1/2 c. loosely packed flat parsley, chopped
2 lb. medium shrimp, peeled and deveined

Directions

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.
3

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 for 10 minutes, stirring occasionally.
4

Remove from heat and set aside to cool for 5 minutes.
5

Stir in chopped parsley. Place shrimp in a single layer in a nonmetal baking dish.
6

Pour the sauce over the shrimp and marinate, covered, for 3 hours at room temperature or overnight in refrigerator.
7

Preheat broiler.
8

Broil shrimp about 6 inches from the heat for 10 minutes or until cooked through.
9

Turn once.