Recipe courtesy of Robert St. John's cookbook New South Grilling
Click image to enlarge
Heat olive oil in a large saute pan over high heat. Season shrimp with the Old Bay seasoning and saute in hot oil for 3 minutes. Add onion, garlic, mushrooms, and celery, and cook 3-4 minutes more. Deglaze with white wine, add orange juice and vinegar, and allow it to reduce by half. Add tomatoes and cream, and cook until the sauce becomes thick enough to coat the back of a spoon. Stir in the basil and black pepper, and remove from heat.
This recipe is used in Carpetbagger Steak and Shrimp Stuffing. It can also be turned into a buttered casserole dish, browned and served as a side dish, or used to stuff bell peppers, eggplants, mirliton, etc.