Shrimp in Tomato Wine Sauce.
1 couple of long grain rice
2 medium sized tomatoes
¾ couple can reduce sodium chicken broth
1 tablespoon cornstarch
¼ cup dry white wine
3 tablespoons butter or margarine
12 ounces large uncooked shelled and diveined shrimp, thaw if frozen
1 tablespoon of capers rinsed and drained
Prepare rice according to package directions. Meanwhile, cut tomatoes into1/2 inch pieces. In a small bowl, combine chicken broth, wine, and corn starch.
In a large skillet, milk butter over medium high heat. Add shrimp and sauté until they begin to turn pink, about two minutes.
Add the cornstarch mixture to this shrimp in the skillet, stirring thoroughly. Bring the mixture to a boil, stirring constantly; continue boiling until the sauce thickens. Add the chopped tomatoes and rinsed capers to the shrimp; continue cooking until the tomatoes are just heated through.
Transfer the cooked rice to a serving bowl; pour the shrimp and sauce over Rice
