Shrimp Provençal
(courtesy of Sierra Gold Seafood in Sparks, also featured on Sierragoldseafood.com. Serves 3, “or 2 with big appetites!” co-owner Cindy Crowell says.)
2 tablespoons olive oil
1 pound (16 to 20) wild-caught Mexican shrimp (available in Sierra Gold’s store), peeled and deveined
½ cup diced onion
3 Roma tomatoes, diced (1 cup)
2 garlic cloves, chopped
¼ cup chardonnay
1 teaspoon fresh thyme, chopped
1 tablespoon fresh basil, chopped
Salt and pepper, to taste
Heat olive oil in nonstick skillet over medium-high heat. Add shrimp and cook, while tossing, for one minute. Add onions, tomatoes, and garlic, and continue cooking until shrimp are just opaque in center and onions are translucent. Deglaze with chardonnay and continue cooking for about one minute. Add thyme and basil, and season with salt and pepper. Serve with brown rice or rice pilaf.
