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Shrimp Marengo

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Shrimp Marengo

Shrimp Marengo

A quick and flavorful shrimp dish with sautéed onions, mushrooms, and bell peppers in a rich tomato and white wine sauce, served over brown rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: French
Ingredients Method

Ingredients
  

  • 1 Pound large pre-cooked shrimp peeled and deveined
  • 1/2 Cup all-purpose flour
  • 3 Tbsp vegetable oil
  • 1 medium sweet onion sliced
  • 1/2 Pound mushrooms sliced
  • 1 yellow bell pepper seeded and julienned
  • 2 Tbsp tomato paste
  • 1/2 Cup white wine
  • 1/2 Cup beef broth or substitute vegetable/chicken broth
  • 1 Can 14-ounce can chopped tomatoes
  • 1/2 Tbsp Butter
  • 2 Cups Uncooked brown rice, yields ~4 cups cooked can substitute with white rice
  • 1/2 Tsp of salt
  • 1/4 Tsp of black pepper

Method
 

  1. Prepare the rice: Cook the brown rice according to package instructions.
  2. Season the shrimp: Pat shrimp dry, then season with salt and pepper and lightly dredge in flour.
  3. Sauté shrimp: In a large sauté pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the shrimp and cook just until lightly golden, about 1–2 minutes per side. Remove shrimp and set aside.
  4. Cook vegetables: In the same pan, add the remaining oil (if needed). Sauté the onion, mushrooms, and bell pepper until softened and fragrant, about 5 minutes. Season with salt and pepper.
  5. Add tomato paste: Stir in the tomato paste and cook for 2 minutes to remove the raw flavor.
  6. Deglaze and simmer: Turn up the heat, pour in the white wine, and let it reduce for 2–3 minutes. Add the broth and chopped tomatoes and bring to a simmer.
  7. Finish shrimp: Return the shrimp to the pan, stir in any accumulated juices, and simmer for 2–3 minutes to heat through. Turn off the heat and stir in the butter.
  8. Serve: Spoon over cooked brown rice and serve immediately.

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