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Sauteed Shrimp with Tomato-Herb Sauce

1 1/4 pounds large shrimp (about 24) shelled, deveined and patted dry
flour
1/4 teaspoon each salt and black pepper
4 shallows, finely chopped (1/2 cup)
1/3 cup dry white wine or water
1/3 cup chicken stock or low sodium chicken broth
1 teaspoon grated orange rind
1 medium sized tomato seeded, chopped (1 cup) or 1 cup canned tomatoes,
drained and chopped
2 cloves garlic, minced
1/4 teaspoon each dried thyme and marjoram, crumbled
3 tablespoons minced fresh basil or parsley

Dredge the shrimp in the flour, shaking off any excess. In a 10
inch non stick skillet, heat 2 teaspoons of the oil over moderate
heat. Add the shrimp and 1/8 teaspoon each of the salt and pepper.
Saute for 30 seconds on each side until golden. Transfer the shrimp
to a plate. Heat the remaining oil in the skillet over moderate
heat, then add the shallots and cook, stirring, for 1 minute. Add
the wine, stock, and orange rind and cook for 2 minutes or until
the liquid is reduced to 1/2 cup. Add the tomato, garlic, thyme,marjoram
and remaining 1/8 teaspoon each of the salt and pepper. Bring the
liquid to a boil , then lower the heat and simmer, stirring
occasionally, for 3 minutes. Return the shrimp to the skillet and
cook for 2-3 minutes or until they are heated through and the sauce
is slightly thickened. Transfer to a heated serving dish and sprinkle
with the basil. Serve with pasta, steamed rice or rice pilaf and
peas.I like this serves over well seasoned spinach

Serves 4 ,

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