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.
“I like to return to classic French-bistro style food that is hard to find now, — good food, fresh ingredients.”
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 Jacque’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.
This meal contains 542 calories with 29 percent of calories from fat.
Fred Tasker’s wine suggestion: A light, crisp pinot grigio would go nicely.