True to its name, this dish blends tomatoes, sun-cured olives, herbes de Provence, and shrimp simmered together in a wine-infused tomato sauce. Serve with crusty bread and a mesclun salad. Preparation hint: Shrimp are even better when marinated. Try marinating them in the wine, herbs, pepper, salt, and garlic, then use the marinating liquid when making the dish.
Base SKU:
482
Cuisine:
French
Prep Time:
30 Minutes
Cooking Time:
5 Minutes
Yield:
2 Servings
Source:
EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.
2 tablespoon(s)
Olive oil
1
Leek, white part only. Well-rinsed and cut into 1/2-inch dice
1
Celery rib, medium-sized, thinly sliced
1 tablespoon(s)
Tomato paste
1 cup(s)
White wine
1 pound(s)
Shrimp, medium-sized, peeled and de-veined
12
Oil-cured olives, pitted
1/2 cup(s)
Sun-dried tomatoes packed in oil, drained, thinly-sliced
1 teaspoon(s)
Garlic, minced
1 teaspoon(s)
Herbes de Provence
to taste
Pepper
Fresh basil, chopped, for garnish
Instructions:
1.
Heat oil in a large skillet. Saut; leeks and celery on low heat until soft, about 5 minutes. Add tomato paste, and continue cooking for another 5 minutes.
2.
Stir in wine and bring to a boil. Continue boiling until wine is reduced by half.
3.
Add shrimp, olives, sun-dried tomatoes, garlic, and herbs (Herbes de Provence).
4.
Adjust heat to medium and cook until shrimp are just done, 2–3 minutes. Season with salt and pepper, and garnish with fresh basil. Serve immediately
