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, he told me that he wanted to serve bistro-style food.

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 it into two servings.

San Marzano tomatoes are Pepin's first choice in this recipe, but plum tomatoes work well. I've adapted his recipe for a taste of his French cruise cuisine at home.

> 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. Makes 2 servings.