Shrimp with Tarragon and Tomato Sauce – Rachael Ray

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 and 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