Nicoise Shrimp

Nicoise Shrimp
1 lb. shrimp, cleaned and deveined
1/2 cup olives, pitted
1 leek, washed and chopped
1 stalk celery, chopped
3 tbsp. olive oil
1 cup dry white wine
1 tbsp. tomato paste
1/2 cup sun dried tomatoes, chopped
4 cloves garlic, minced
2 tsp. Herbes de Provence
salt and fresh ground pepper to taste

Saute leek and celery in oil over low heat until tender. Stir in wine and tomato paste and bring to a boil. Stir in shrimp, olives, sun dried tomatoes, garlic and herbs. Increase heat to medium and cook until shrimp are cooked through. Serve immediately. Try it with a Pinot Blanc wine.