A simple jar of sun-dried tomatoes is used in two delicious ways for this healthy dinner recipe.
This recipe is a variation on our popularChicken Cutlets with Sun-Dried Tomato Cream Saucerecipe by Carolyn Malcoun.
Heat sun-dried tomato oil in a large skillet over medium heat.
Photo: Jamie Vespa
Transfer to a plate.
Add sun-dried tomatoes and shallots to the pan.
Cook, stirring, for 1 minute.
Increase heat to high and add wine.
Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes.
Return the shrimp to the pan and turn to coat with the sauce.
Serve the shrimp topped with the sauce and parsley.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
