Arrow-right Camera


Dinner in Minutes: Provencal sauce makes one-pot meal

Mon., Oct. 3, 2011

Fresh shrimp in a light Provencal sauce is one of celebrity chef Jacques Pepin’s creations I tasted on a cruise.

With a restaurant named after him on the Oceania Marina, Pepin told me that he wanted to serve bistro-style food.

“I like to return to classic French-bistro style food that is hard to find now,” he says, “good food, fresh ingredients.”

All you need is a little rice to go with his one-pot recipe. Simply heat a package of microwave brown rice according to package instructions. Measure out 1 1/2 cups rice (reserve the rest for another use), and mix in 2 teaspoons olive oil and salt and pepper to taste. Divide into two servings.

This meal contains 542 calories with 29 percent of calories from fat.

Jacques Pepin’s Shrimp Provencal

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 shrimp, peeled and deveined

1 sprig fresh or 1 teaspoon dried thyme

1 sprig fresh or 1 teaspoon dried marjoram

1 bay leaf


Heat olive oil in a nonstick skillet over medium-high heat. Add onion and cook until transparent, about 5 minutes.

Add garlic and cook another minute without browning. Add tomatoes and cook until they release their juice, 4 to 5 minutes. Add wine and simmer 1 minute; do not let it cook dry.

Place shrimp over vegetables and add thyme, marjoram and bay leaf. Lower heat to medium and cover with a lid. Simmer (do not boil) 2 minutes; turn shrimp over and simmer 1 minute.

Remove bay leaf and thyme and marjoram sprigs, if using. Sprinkle with salt to taste. Serve over brown rice.

Yield: 2 servings.

Nutrition per serving: 322 calories (29 percent from fat), 10.3 grams fat (1.6 grams saturated, 5.5 grams monounsaturated), 258 milligrams cholesterol, 36.9 grams protein, 15.4 grams carbohydrates, 3.3 grams fiber, 266 milligrams sodium.

Linda Gassenheimer is the author of 14 cookbooks.Visit her Web page at www.Dinner or email her at Linda@

Click here to comment on this story »