Shrimp With Tarragon And Tomato Sauce

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
330
FAT
35%
CHOL
114%
SOD
73%

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Ingredients for 5 servings

3 tablespoons extra virgin olive oil (EVOO), plus more for drizzling

2 carrots, finely chopped

2 ribs celery, finely chopped

3 shallots, thinly sliced

6 white mushrooms, chopped

2 pounds large shrimp, peeled and deveined

Salt and freshly ground pepper

1/2 cup dry white wine

One 15-ounce can tomato sauce (15-ounce)

5 to 6 sprigs fresh tarragon, leaves chopped

1 loaf peasant bread, thickly sliced

2 cloves garlic—smashed, peeled and halved

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