Shrimp Provencal

Name: Shrimp Provencal
Yield: 4 portions
Ingredients: 2 teaspoons herbes de Provence (see Note); 1 leek (white part and 1 inch green), well rinsed and cut into ½-inch dice; 1 rib celery, thinly sliced; Salt and freshly ground black pepper, to taste; Chopped fresh parsley, for garnish; 2 tablespoons olive oil; 12 oil-cured olives, pitted; 1 pound medium-size shrimp, peeled and deveined; 1 tablespoon tomato paste; 1 cup dry white wine; 2 cloves garlic, minced

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Not the typical French dish, but a more intense-tasting Italian version resplendent with sun-dried tomatoes and oil-cured olives.

Ingredients

2 tablespoons olive oil
1 leek (white part and 1 inch green), well rinsed and cut into ½-inch dice
1

Main course
Gluten-free

Method

Heat the oil in a large skillet, and add the leek and celery. Sauté over low heat until soft, about 5 minutes.
Stir in the wine and tomato paste, and bring to a boil.
Stir in the shrimp, olives, sun-dried tomatoes, garlic, and herbs. Raise the heat to medium and cook just until the shrimp are cooked through, 2 to 3 minutes. Season with salt and pepper