Shrimp Provencal

By pattyellis

This is from The New Basics Cookbook by Julee Rosso and Sheila Lukins. It is so easy and so good. Everyone I make it for loves it!

Ingredients

• 2 TBSP olive oil
• 1 leek (white part and one inch green) well rinsed and cut into 1/2 inch dice
• 1 rib celery, thinly sliced
• 1 cup dry white wine
• 1 TBSP tomato paste
• 1 pound medium shrimp, peeled and deveined
• 12 pitted oil cured olives (such as kalamata)or more to taste
• 1/2 cup slivered sun dried tomatoes (oil packed), drained
• 2 cloves garlic, minced
• 2 TSP herbes de Provence
• salt and pepper to taste
• chopped fresh parsley for garnish

Details

Servings 4

Preparation

Step 1

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