Delivery alert

There may be an issue with the delivery of your newspaper. This alert will expire at NaN. Click here for more info.

Recover password

Light sauce dresses shrimp

Fresh shrimp in a light Provencal sauce is classic French bistro-style food. The Provence region in southern France is famous for this sauce made with onions, garlic and tomatoes. If your tomatoes aren’t ripe, use good quality canned plum tomatoes, drained.


Serves 2

1 tablespoon olive oil

½ cup diced onion

Linda Gassenheimer/TNS
Shrimp Provencal is a quick dish for a weeknight supper.

2 garlic cloves crushed

4 plum tomatoes, diced (2 cups)

¼ cup dry white wine

¾ pound large peeled and deveined shrimp

1 sprig or 1 teaspoon dried thyme

1 sprig or 1 teaspoon dried marjoram


Heat olive oil in a nonstick skillet over medium-high heat. Add onion and cook until transparent, about 3 minutes. Add garlic and cook another minute without browning. Add tomatoes and cook until they release their juice, about 4 to 5 minutes. Add wine and simmer 1 minute, do not let run dry.

Place shrimp over vegetables and sprinkle on thyme and marjoram. Lower heat to medium and cover with a lid. Simmer, do not boil, 2 minutes, turn shrimp over and simmer 1 minute. Remove thyme and marjoram sprigs, if using. Sprinkle with salt to taste.

Serve over rice.

PER SERVING: 282 calories (26 percent from fat), 8 g fat (1.2 g saturated, 3.5 g monounsaturated), 276 mg cholesterol, 36.5 g protein, 12.8 g carbohydrates, 3.1 g fiber, 217 mg sodium.