From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Shrimp Provençale Shrimp seem to have remained fabulous even after the end of the spring season. I hear that so many shrimp are out there that the shrimp boats can't get them all. Get some big fresh ones and make this dish, which combines flavors from both the Provence region of France and Creole cooking. This is one of the few dishes involving seafood and tomatoes that really works. 24 large shrimp (21-25 count) 2 Tbs. olive oil 2 tsp. fresh chopped garlic 1/4 cup dry white wine 4 diced canned Italian plum tomatoes 1/4 cup of juice from the canned tomatoes 12 leaves fresh basil, chopped (or 1 tsp. dried) 1 tsp. chopped fresh rosemary leaves 4 Crimini mushrooms, sliced 10 sprigs chopped flat-leaf parsley 1/2 tsp. salt 1/4 tsp. white pepper Pinch cayenne 1/2 stick softened butter 8 oz. angel-hair pasta, cooked al dente 1. Heat the olive oil in a skillet over medium heat. Saute garlic until it's fragrant. Add the shrimp and saute until pink. 2. Add the wine and bring to a boil. Add tomatoes, tomato juice, mushrooms, and rosemary. Return to a boil and cook until the mushrooms have softened. 3. Remove skillet from heat and whisk in the butter until emulsified into the sauce. Add the basil, parsley, salt and pepper to taste. 4. Add the angel hair pasta to the skillet and toss to blend with the shrimp and sauce. Serves four. Click here for an index of recipes from past editions. © 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com