Printable version

Thanks to Gady Hammel for this recipe!

Ingredients: (for 6 people)

Provencal sauce
Golden fry 1 small chopped onion
Peel 4 big tomatoes drain (seeds out as well other wise sour) and sliced
(pieces should not be too small)
Add tomatoes to onion
Add 1 crushed garlic clove
Salt, pepper

Preparation

Provencial Sauce
Cook for about 5 minutes. Add 3/4 cup dry white wine. Reduce liquids with cooking. Add 1 cup of veal stock. Cook for another 15 minutes. Add chopped parsley.

Now you have got the sauce ready and it can wait even several hours. The parsley has to be added only when served.

Shrimp
Peel, cut the back and clean the stomach. Fry each side for about one minute in a very hot and heavy pan. Add sauce to pan, add parsley. Best if served in the pan, it keeps the dish warm and unique.

Bon appétit!
Served to your gratification from Iris Georlette's kitchen!