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    Shrimp Provencal

    2 pounds shrimp, shelled and deveined
    1/2 cup dry white wine

    ***Sauce Provencal***
    1/2 cup diced onion
    2 tablespoons olive oil
    4 cups crushed canned plum tomatoes
    3/4 cup tomato puree
    1 1/2 cup water
    1 teaspoon pepper
    1 teaspoon basil crushed
    1/2 teaspoon oregano, crushed
    2 teaspoons salt
    1 teaspoon garlic powder

    Saute shrimp in only as much butter as needed until barely tender; add wine and cook over high heat until wine is almost absorbed. Arrange shrimp on platter and serve topped with sauce provencal.

    Sauce Provencal: Saute onion in oil until tender but not brown; add tomatoes, tomato puree, water, pepper, basil, oregano, salt and garlic powder and simmer 1 1/2 hours.

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