Ingredients

1 Tbsp. olive oil
2 Tbsp. shallots, chopped
1 clove garlic, crushed
1/2 tomato, peeled and coarsely chopped
1/4 pound tomato sauce
1/8 tsp. cayenne pepper
1 pound shrimp, shelled, de-veined, boiled 5minutes until just pink
2 Tbsp. dry white wine
1 Tbsp. fresh parsley, chopped

Cooking Instructions

In a large skillet over medium heat, heat the oil. Saute the shallots and garlic 2 minutes. Add the chopped tomato, tomato sauce, cayenne pepper, salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce heat to low and let simmer, uncovered, 10 minutes. Stir in shrimp and wine. Continue to cook 5 minutes. Remove from the heat and transfer to a serving platter. Sprinkle with parsley, and serve.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: