Heat olive oil in a skillet over medium-high heat.
Add onion and cook until transparent, about 3
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 run dry.
Place shrimp over vegetables and sprinkle on thyme
and marjoram. Lower heat to medium, cover, and
simmer but do not boil, for 2 minutes. Turn shrimp
over and simmer one more minute.
Remove herb sprigs if using. Serve over rice.
NOTE- Needed a side salad with it.
Originally Submitted
12/7/2020
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