CHEF JEFF — ONE BYTE AT A TIME: Shrimp Provencal

This recipe comes from celebrity chef Jacques Pepin.

Shrimp Provencal

1 tablespoon olive oil

½ cup diced onion

2 garlic cloves, crushed

2 cups plum tomatoes, diced

¼ cup dry white wine

¾ pound large shrimp, peeled and deveined

1 sprig fresh or 1 teaspoon dried thyme

1 sprig fresh or 1 teaspoon dried marjoram

1 bay leaf

Salt

Heat olive oil in nonstick skillet over medium-high heat. Add onion. Cook until transparent. Add garlic. Cook another minute without browning. Add tomatoes. Cook until they release their juice. Add wine. Simmer 1 minute; do not let it cook dry. Place shrimp over vegetables. Add thyme, marjoram and bay leaf. Lower heat to medium and cover with lid. Simmer 2 minutes; turn shrimp over and simmer 1 minute. Remove bay leaf, thyme, marjoram sprigs. Sprinkle with salt to taste. Serve over brown rice.

Yield: Serves 2.

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