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Try this famous French-inspired dish

By Linda Gassenheimer • Updated Apr 9, 2019 at 12:26 PM

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.

Helpful Hints:

— Shorten prep time by buying fresh diced onion from the produce department and using minced garlic found in the produce section of the mark

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

Countdown:

— Prepare ingredients.

— Make rice and set aside.

— Make shrimp dish.

Shopping List:

Here are the ingredients you’ll need for tonight’s dinner in minutes.

To buy: 4 plum tomatoes, 1 bottle dry white wine, 3/4 pound large peeled and deveined shrimp, 1 small bunch thyme (or dried thyme), 1 small bunch marjoram (or dried marjoram) and 1 package microwave brown rice.

Staples: olive oil, onion, garlic, salt and black peppercorns.

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SHRIMP PROVENCAL

Recipe by Linda Gassenheimer

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 or 1 teaspoon dried thyme

1 sprig or 1 teaspoon dried marjoram

Salt

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.

Yield 2 servings.

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.

BROWN RICE

Recipe by Linda Gassenheimer

1 package microwave brown rice (1 1/2-cups cooked)

2 teaspoons olive oil

Salt and freshly ground black pepper

Microwave rice according to package instructions. Measure 1 1/2-cups rice and reserve remaining rice for another time. Add oil and salt and pepper to taste. Toss well.

Yield 2 servings.

Per serving: 186 calories (7 percent from fat), 1.5 g fat (0.4 g saturated, 0.6 g monounsaturated), no cholesterol, 4.2 g protein, 38.8 g carbohydrates, 2.4 g fiber, 6 mg sodium.

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(Linda Gassenheimer is an author of over 30 cookbooks. Her newest is “The 12-Week Diabetes Cookbook.” Find her on Facebook (@FoodNewsandViews) and Twitter (@LGassenheimer), and listen to her podcasts at www.880thebiz.com.)

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©2019 Tribune Content Agency, LLC

Distributed by Tribune Content Agency, LLC.

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