Shrimp in Fresh Tomato Sauce

Shrimp in Fresh Tomato Sauce 

Featuring – Black Truffle Balsamic Vinegar


  • 4 teaspoons of LUV Flavors Olive Oil
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 small red bell pepper, deseeded and chopped
  • 1/2 cup red wine
  • 1 tablespoon LUV Flavors Black Truffle Balsamic
  • 14-ounces can plum tomatoes, chopped with their juice
  • 2 ¼ pounds uncooked shrimp
  • 2-3 garlic cloves, finely chopped
  • fresh parsley
  • 1 dried chili, crumbled or chopped

      Step 1: 

      Heat half the oil u a heavy saucepan. Add the online and cook over low heat until soft, stirring occasionally. Still in the chopped celery and pepper and cook for 5 minutes. Increase the heat and add the Black Truffle Balsamic and tomatoes. Bring the mixture to a boil and cook for 5 minutes, stirring occasionally.


      Step 2: 

      Remove the pan from heat and let the vegetable mixture cool a little, then puree through a food mill to make a tomato sauce, set aside.


      Step 3: 

      Shell the shrimp. Make a shallow incision with a small sharp knife along the back of each shrimp and remove the long black vein. Set the shrimp aside.


      Step 4: 

      Heat the remaining oil in a clean, heavy saucepan. Stirin the garlic and parsley, plus the chili. If using. Cook over medium heat, stirring, until the garlic is golden. Stir in the prepared tomato sauce and bring to a boil.


      Step 5: 

      Stir in the prepared shrimp. Bring the sauce back to a boil. Reduce the heat slightly and simmer, stirring occasionally, until the shrimp are pink and stiff, takes 6-8 minutes, depending on size.

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