- 5 jumbo (or 7 large) uncooked shrimp, peeled and deveined
- 2 tbs. dry white wine
- 1 tbs. Dijon mustard
- 1 clove garlic, crushed
- 1/4 cup diced onion
- Salt and pepper to taste
- 1 small whole tomato (peeled)
- 1/4 cup chopped parsley
Coat a skillet with no-stick vegetable spray.
Heat and add shrimp, sautéing on each side for 2 minutes. Add wine, mustard, garlic, onion and
Cover and Cook at medium heat for 10 minutes. Add tomato, breaking it up with a fork.
Mix all together, cover again, and cook 10 minutes longer. Add parsley and serve immediately.