1. Brown the onion and garlic in the olive oil for 2 to 3 minutes.
2. Add the green pepper, carrot, and tomato, and sauté together for 3 to 4minutes.
3. Incorporate the thyme, white wine, and shrimp. Cook for 3 minutes. Remove the shrimp and reduce the sauce.
4. Return the shrimp to the pan. Sprinkle with parsley and serve with rice and black beans.

CHEF’S SECRET

Mix a teaspoon of cornstarch with a little cold water and add it to the sauce toward the end of cooking for a creamier, more cohesive sauce.

• Add snap peas or asparagus pieces during the last minutes of cooking. Their vibrant green colour and crunchy texture contrast nicely with the shrimp.
• Experiment with different herbs. For example, you can substitute fresh basil or cilantro for parsley to mix up the flavour profile.
• Cook shrimp until just pink and tender; they will become rubbery if overcooked. Precision is key when cooking this delicate ingredient.
• Try flambéing the shrimp with a bit of cognac or brandy before adding the other ingredients for a depth of taste and an extra touch of the gourmet.

This succulent Shrimp Casserole will instantly transport you to the seaside. Picture juicy, perfectly cooked shrimp in a rich, aromatic sauce featuring white wine, thyme and fresh vegetables. Each shrimp is coated in this divine sauce that blends earthy thyme and white wine for a harmony of flavours that melt in your mouth. Slightly crunchy vegetables give the dish freshness and vibrant colour while fresh parsley adds an aromatic burst of green. Served with a black bean rice, this casserole is a simple, exquisite culinary experience, perfect for a weeknight dinner or a special occasion.