|Garlic||6 Clove (30 gm), crushed|
|Olive oil||1⁄2 Cup (8 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Canned tomatoes||32 Ounce (2 Cans, 16 Ounce Each)|
|Whole oregano||2 Teaspoon|
|Shrimp||2 Pound, peeled and deveined|
|Chopped parsley||1 Cup (16 tbs)|
|Chopped chives||1 Cup (16 tbs)|
Saute garlic in olive oil.
Add wine, tomatoes, oregano, bay leaves, salt, and pepper; mix thoroughly.
Cover and simmer 4 to 5 minutes; add shrimp.
Cover and simmer 3 minutes until shrimp is pink.
Stir in crabmeat, parsley, and chives.