Nicoise Shrimp
Instructions:
- 1 lb. shrimp, cleaned and deveined
- 1/2 cup olives, pitted
- 1 leek, washed and chopped
- 1 stalk celery, chopped
- 3 tbsp. olive oil
- 1 cup dry white wine
- 1 tbsp. tomato paste
- 1/2 cup sun dried tomatoes, chopped
- 4 cloves garlic, minced
- 2 tsp. Herbes de Provence
- salt and fresh ground pepper to taste
- Saute leek and celery in oil over low heat until tender.
- Stir in wine and tomato paste and bring to a boil.
- Stir in shrimp, olives, sun dried tomatoes, garlic and herbs.
- Increase heat to medium and cook until shrimp are cooked through.
- Serve immediately.
- Try it with a Pinot Blanc wine.