- Heat the oil in a 3-quart saucepan over medium-high heat; add the onion and sauté until golden brown.
- Stir in tomato, bay leaf, garlic, Chinese parsley, and red pepper; cook over high heat until mixture is soft, about 15 minutes.
- Stir in wine, boil for about 3 minutes.
- Add the shrimp and salt; stir gently.
- Reduce heat, cover, and simmer until shrimp is cooked, about 3 minutes.
- Using a slotted spoon, transfer the shrimp to a serving dish; cover to keep warm.
- Add butter to the tomato mixture; pour into a blender and blend until smooth.
- Serve the pureed mixture as dip for the shrimp as you peel them.
Makes 6 servings.
Approximate Nutrient Analysis per serving:
350 calories, 15 g fat, 4 g saturated fat, 400 mg cholesterol, 650 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g sugar, 43 g protein
