SHRIMP PROVENCAL RECIPES

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SHRIMP PROVENCAL RECIPE | ALLRECIPES



Shrimp Provencal Recipe | Allrecipes image

For a gourmet meal this is very easy to prepare. Leftovers reheat well the next day too! Instead of using fresh shrimp like the recipe originally called (took too long the first time I did it) we now use frozen, raw, peeled and it tastes the exact same, but with 1/4 of the time! This is great over rice and served with French bread.

Provided by MICHELLE_F

Categories     World Cuisine    European    French

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1?½ pounds large shrimp (21-25 per pound), peeled and deveined
2 cups red peppers, diced
1 cup chopped onion
3 large cloves garlic, chopped
½ teaspoon fennel seeds
2 tablespoons chopped fresh thyme
½ cup dry white wine
2 tablespoons tomato paste
1 (14.5 ounce) can canned diced tomatoes
½ cup chopped fresh basil
Salt and freshly ground pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
  • Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.

Nutrition Facts : Calories 248.6 calories, CarbohydrateContent 11.8 g, CholesterolContent 172.5 mg, FatContent 9 g, FiberContent 2.6 g, ProteinContent 25 g, SaturatedFatContent 1.3 g, SodiumContent 322.1 mg, SugarContent 5.8 g

SHRIMP PROVENÇAL | TASTE FRANCE MAGAZINE



Shrimp Provençal | Taste France Magazine image

A light yet rounded dish from the south of France, shrimp Provençal is full of plump shrimp and fresh herbs in a bright garlic tomato broth. 

Provided by TASTEFRANCE.COM

Cook Time 1 hours 15 minutes

Yield 4

Number Of Ingredients 11

2.00 tbsp PDO Vallée des Baux-de-Provence Olive Oil
0.50 cup diced PDO Cévennes sweet onion
1.50 tsp minced Drôme white garlic PGI
12.00 shell-on and deveined large shrimp
4.00 diced and seeded plum tomatoes
0.25 cup Muscadet PDO
1.50 tsp chopped fresh thyme
1.50 tsp chopped fresh parsley
1.50 tsp lemon juice
1.00 tsp PDO Poitou-Charente Butter
Maldon sea salt and freshly ground black pepper

Steps:

  • Heat the oil in a large skillet over medium heat for 1 minute.
  • Add the onions and garlic and cook until softening, about 1 ½ minutes, stirring frequently. 
  • Add the shrimp and tomatoes and cook until the shrimp begins to turn pink about 1 minute. Turn the shrimp over. Add the wine and cook for 1 minute. 
  • Remove the shrimp with a slotted spoon and set aside. Continue cooking the liquid left in the pan until it has reduced by two-thirds, about 4 minutes.
  • Add the thyme and parsley and cook for 1 minute. 
  • Add the shrimp back in just before ready to serve; the shrimp should be slightly firm and plump. 
  • Stir in the lemon juice and butter. Season with salt and pepper.
  • Remove the skillet from the heat. Divide the shrimp among plates and serve with the sauce evenly over top. 

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