Shrimp Provenale Recipes

SHRIMP PROVENçAL

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

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.

PRAWNS PROVENCALE

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.

SHRIMP PROVENCAL OVER 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.

GRILLED SHRIMP PROVENCAL

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.

SHRIMP PROVENçALE

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.