Shrimp Provenale Recipes

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SHRIMP PROVENçAL



Shrimp Provençal image

This simple sauté of shrimp, garlic, tomato, and parsley with a splash of Pernod is served in warmed shallow bowls. A small timbale of rice would be a nice accompaniment; place it to one side in the bowl before spooning in the Shrimp Provencal.

Provided by Great Chefs

Number Of Ingredients 9

Olive Oil
Shrimp
Garlic Cloves
Shallot
Tomato
Parsley Sprigs
Salt and freshly ground pepper to taste
Pernod
Unsalted Butter

Steps:

  • Heat a skillet over medium-high heat and add the olive oil. When the oil is hot enough to shimmer, add the shrimp and toss until the shrimp turn pink and become opaque. Add the garlic, shallot, tomato, half of the parsley, and seasonings. Sauté for 3 minutes. Add the Pernod. Reduce the heat and add 1 tablespoon of the butter. Sauté for 1 more minute. Melt the remaining butter separately. Serve on warmed plates and pour the remaining butter on top. Sprinkle with the remaining parsley.

SHRIMP PROVENCAL



Shrimp Provencal 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 Recipes     European     French

Time 55m

Yield 6

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, Carbohydrate 11.8 g, Cholesterol 172.5 mg, Fat 9 g, Fiber 2.6 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 322.1 mg, Sugar 5.8 g

PRAWNS PROVENCALE



Prawns Provencale image

I learned how to make these prawns working for a caterer back in the '80s. Be sure to season the breadcrumbs well. Butterflying the prawns takes time, but practically everything except the baking can be done ahead of time. Serve with any number of dips (like lemon aioli) or just a squeeze of fresh lemon.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 28m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil, or as needed
2 pounds raw shrimp (16-20 per pound)
3 cloves garlic
kosher salt to taste
¼ teaspoon dried oregano leaves
¼ teaspoon dried thyme leaves
⅓ cup chopped fresh Italian parsley, divided
⅓ cup olive oil
1 cup plain dry bread crumbs
1 pinch kosher salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
½ cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Preheat oven to 475 degrees F (245 degrees C). Line a sheet pan with aluminum foil. Brush with 1 tablespoon olive oil.
  • Carefully remove shells and legs of prawns; leave the tail attached. To butterfly the prawns, cut a slit with a small sharp knife lengthwise down the belly side of shrimp, almost to the skin on the back. Open out like a book.
  • Place chopped garlic, large pinch kosher salt, oregano, and thyme in a mortar; pound and stir with a pestle a few seconds. Add 1 tablespoon fresh parsley. Pound and stir mixture until it turns into a paste, 1 or 2 minutes. Add 1/3 cup olive oil; mix about 1 minute to infuse olive oil with herbs and garlic.
  • Place bread crumbs in a mixing bowl. Transfer herb-garlic mixture to breadcrumbs. Add a pinch of salt, black pepper, pinch cayenne, remaining chopped parsley, and grated cheese. Mix with a fork to distribute ingredients evenly. Pinch a bit of the mixture; if it feels a bit dry and doesn't stick to your finger, drizzle in a bit more olive oil. Stir until mixture reaches desired consistency. 2 to 3 minutes.
  • Lightly but thoroughly coat cut side of prawns with crumb mixture; place on prepared baking sheet.
  • Bake in preheated oven until cooked through and tails curl up, 8 to 10 minutes.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 10.6 g, Cholesterol 177.2 mg, Fat 13.8 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 2.8 g, Sodium 475.7 mg, Sugar 0.9 g

SHRIMP PROVENCAL OVER RICE



Shrimp Provencal over Rice image

A very tasty shrimp dish featuring mushrooms, garlic and fresh diced tomatoes. Very quick to prepare and cook.

Provided by Marie

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1 1/2 lbs large shrimp, shelled and deveined
1 lb mushroom, sliced
3 garlic cloves, minced
3 medium tomatoes, diced
2 tablespoons lemon juice
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons finely chopped fresh parsley
3 cups hot cooked rice

Steps:

  • In 12-inch skillet over medium heat, in 2 tablespoons hot oil, cook shrimp stirring frequently, until shrimp turn pink, about 3 minutes.
  • Remove from pan and set aside.
  • In same skillet, in remaining tablespoon of hot oil, add mushrooms and garlic and cook until mushrooms are tender, about 5 minutes, stirring occasionally.
  • Add tomatoes, lemon juice, salt, and pepper and cook 3 minutes more.
  • Return shrimp to skillet and heat through.
  • Sprinkle with parsley and serve over rice.

Nutrition Facts : Calories 499.4, Fat 14, SaturatedFat 2.1, Cholesterol 259.2, Sodium 700.5, Carbohydrate 50.4, Fiber 2.8, Sugar 4.5, Protein 42.5

GRILLED SHRIMP PROVENCAL



Grilled Shrimp Provencal image

Make and share this Grilled Shrimp Provencal recipe from Food.com.

Provided by Oolala

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs fresh shrimp, peeled leaving tails attached, butterflied
1/4 cup olive oil
1/2 lemon, juice of
1/2 lb sweet butter
3 garlic cloves
2 shallots
1 1/2 teaspoons salt
1 1/2 teaspoons Pernod
2 tablespoons dry white wine
1/2 bunch fresh parsley

Steps:

  • Coat shrimp lightly with olive oil and Grill for 6-7 minutes until shrimp are pink.
  • In a blender, combine remaining ingredients, the resulting sauce should be pastel green.
  • Place the sauce in a metal bowl on the grill and heat while the shrimp are cooking.
  • Serve shrimp on a plate with a bowl of the dipping sauce.

Nutrition Facts : Calories 789.8, Fat 63.6, SaturatedFat 31.8, Cholesterol 467.6, Sodium 1224.1, Carbohydrate 6, Fiber 0.5, Sugar 0.4, Protein 47.5

SHRIMP PROVENçALE



Shrimp Provençale image

Provided by Jocelyne Roux

Categories     Olive     Shellfish     Tomato     Sauté     Quick & Easy     Basil     Shrimp     Summer     Bon Appétit     Los Angeles     California

Yield Makes 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 1/2 pounds uncooked large shrimp, peeled, deveined
2 cups chopped red bell peppers
1 cup chopped onion
2 tablespoons chopped fresh thyme or 2 teaspoons dried
3 large garlic cloves, chopped
1/2 teaspoon fennel seeds
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine-cured black olives, pitted
1/2 cup dry white wine
2 tablespoons tomato paste
1/2 cup chopped fresh basil

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add shrimp and sauté just until pink, about 1 minute. Using slotted spoon, transfer shrimp to bowl. Add bell peppers, onion, thyme, garlic and fennel seeds to skillet. Sauté until onion softens, about 8 minutes. Add tomatoes with juices, olives, wine and tomato paste; bring to boil. Reduce heat to medium-low, cover and simmer until flavors blend, about 10 minutes. Add shrimp; simmer uncovered until shrimp are just opaque in center, about 3 minutes. Mix in basil; season with salt and pepper.

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Top Asked Questions

How do you cook shrimp in Provençal sauce?
Turn the shrimp and add the lemon juice and 1 tablespoon of the chopped parsley. Cover and cook over low heat until the shrimp are cooked through and the sauce is slightly reduced, 4 to 5 minutes. Transfer the shrimp to plates and spoon the Provençal sauce on top. Sprinkle the shrimp with the remaining 1 tablespoon of parsley and serve.
What to serve with shrimp Provencal?
This simple sauté of shrimp, garlic, tomato, and parsley with a splash of Pernod is served in warmed shallow bowls. A small timbale of rice would be a nice accompaniment; place it to one side in the bowl before spooning in the Shrimp Provencal. Heat a skillet over medium-high heat and add the olive oil.
How do you cook pre cooked shrimp?
Heat a large, deep oven-proof skillet over medium heat. Add the oil and 1 tbs of the butter and heat until butter is bubbly. Add the garlic and cook until fragrant. Add the shrimp, parsley and dill. Cook until shrimp turns pink. Remove the shrimp from the pan and keep warm. In the same pan, melt the remaining butter.
How to make Pernod grilled shrimp?
Heat a skillet over medium-high heat and add the olive oil. When the oil is hot enough to shimmer, add the shrimp and toss until the shrimp turn pink and become opaque. Add the garlic, shallot, tomato, half of the parsley, and seasonings. Sauté for 3 minutes. Add the Pernod. Reduce the heat and add 1 tablespoon of the butter.

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