- 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 to taste
- 1/2 cup dry white wine
- 1 (15 ounce) can tomato sauce
- 5 sprigs tarragon, leaves stripped from stems and chopped
- 1 loaf peasant bread, thickly sliced
- 2 cloves garlic, smashed, peeled and halved
- Preheat the broiler. In a large, deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the carrots, celery, shallots and mushrooms and cook until tender, 7 to 8 minutes. Add the shrimp and cook, stirring a few times, until pink and almost firm, about 4 minutes; season with salt and pepper. Stir in the white wine, tomato sauce and tarragon and heat through for 1 to 2 minutes; remove from the heat.
- Toast the bread slices under the broiler, rub with the garlic and drizzle with EVOO. Serve the shrimp and sauce in shallow bowls with hunks of the bread for mopping.