Olive oil, tomatoes, seafood, and fresh herbs are popular components of food from Provence, a region in the south of France. You can substitute 2 teaspoons of dried thyme and 2 teaspoons of dried marjoram for the fresh sprigs.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 1 medium onion, peeled and finely chopped
- 4 cloves garlic, minced
- 1 can (28 oz.) diced tomatoes
- ½ cup white wine
- 1½ lbs. raw medium shrimp, peeled and deveined
- ½ tsp. salt
- 2 sprigs fresh thyme
- 2 sprigs fresh marjoram
- 2 bay leaves
- 3 cups cooked white rice
- In a large skillet over medium-high heat, heat olive oil. Add onion and cook for 5 minutes or until soft. Add garlic and cook for 30 seconds until fragrant. Stir in tomatoes and simmer for 5 minutes. Add wine and simmer for an additional minute.
- Place shrimp, thyme, marjoram, and bay leaf over tomatoes. Lower heat to medium, cover, and simmer for 3 minutes, turning shrimp after 1 minute. Remove thyme, marjoram, and bay leaf. Sprinkle with salt.
- Serve with hot rice.