Photo courtesy of Hidden Valley Resort
By Chef Scott Cribb
12 large peeled and de-veined shrimp with the tail on
½ a Spanish onion diced
1 diced tomato
2-3 minced garlic cloves
1 bunch of fresh parsley
2oz white wine
salt and pepper to taste
How do I make it?
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Posted in Recipes, Shrimp Provencal
Tagged Huntsville, muskoka, Recipes, shrimp provencal, Summer
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