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. Fish or chicken broth can be used instead of white wine.

You can shorten prep time by buying fresh diced onion from the produce department and using minced garlic found in the produce section of the market.

 

SHRIMP PROVENCAL

1 tablespoon olive oil

1/2 cup diced onion

2 garlic cloves, crushed

4 plum tomatoes, diced (2 cups)

1/4 cup dry white wine

3/4 pound large peeled and deveined shrimp

1 sprig fresh or 1 teaspoon dried thyme

1 sprig fresh or 1 teaspoon dried marjoram

Salt

1 1/2 cups cooked brown rice

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.

Makes 2 servings.