Shrimp With Tarragon And Tomato Sauce

• 3 tablespoons extra virgin olive oil
• 2 carrots, finely chopped
• 2 celery ribs, finely chopped
• 3 shallots, thinly sliced
• 6 white mushrooms, chopped
• 2 lbs large shrimp, peeled and deveined
• salt and black pepper
• 1/2 cup dry white wine
• 15 ounces tomato sauce
• 5 -6 sprigs fresh tarragon, leaves chopped

1. Preheat broiler. In a large, deep skillet, heat the olive oil over medium-high heat.
2. Add carrots, celery, shallots, and mushrooms; cook until tender, 7 to 8 minutes.
3. Add shrimp and cook, stirring occasionally, until pink and nearly firm, about 4 minutes. Season with the salt and pepper.
4. Stir in white wine, tomato sauce, and tarragon to heat through; remove from heat after 1 to 2 minutes.
5. Serve in shallow bowls with crusty bread on the side for mopping.

extra virgin olive oil, carrots, celery, shallots, white mushrooms, shrimp, salt, white wine, tomato sauce, tarragon

Taken from www.food.com/recipe/shrimp-with-tarragon-and-tomato-sauce-222488 (may not work)