Shrimp with Tarragon and Tomato Sauce
Ingredients 3 tablespoons extra virgin olive oil (EVOO), plus more for drizzling 2 carrots, finely chopped 2 ribs celery, finely chopped 3 shallots, thinly slic
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Ingredients
- 3 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
- 2 carrots, finely chopped
- 2 ribs celery, finely chopped
- 3 shallots, thinly sliced
- 6 white mushrooms, chopped
- 2 pounds large shrimp, peeled and deveined
- Salt
- freshly ground pepper
- 1/2 cup dry white wine
- One 15-ounce can tomato sauce (15-ounce)
- 5 to 6 sprigs fresh tarragon, leaves chopped
- 1 loaf peasant bread, thickly sliced
- 2 cloves garlic—smashed, peeled and halved
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