Shrimp Provencal Recipes

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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

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 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.

SCALLOPS PROVENCAL



Scallops Provencal image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 3 servings

Number Of Ingredients 9

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

Steps:

  • If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
  • In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

PROVENCAL SHELLFISH STEW



Provencal Shellfish Stew image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
1 medium onion, diced
1/2 medium head fennel, diced
4 cloves garlic, smashed
1/4 teaspoon red pepper flakes, or to taste
Pinch saffron threads
3/4 cups dry white vermouth
1 (14-ounce) can plum tomatoes, with their juice
3/4 cup water
2 (1 by 3-inch) strips fresh orange zest
1 bay leaf
12 littleneck clams, scrubbed
8 ounces medium sea scallops, foot removed, if necessary
8 ounces medium shrimp, peeled and deveined
1 teaspoon red wine vinegar
1/4 cup chopped fresh parsley leaves
Kosher salt

Steps:

  • Heat the olive oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the garlic, pepper, and saffron and cook another minute. Stir in the vermouth and simmer until reduced by about half. Lightly crush the tomatoes through your fingers into the pot; stir in their juices, add the water, orange zest, bay leaf, cover, and simmer until the flavors come together, about 20 minutes.
  • Adjust the heat so that the broth simmers briskly. Stir in the clams, cover the pot, and cook until they just begin to open, 6 to 8 minutes. (To keep the clams from overcooking, transfer any fully opened ones to a bowl.) Add the scallops and shrimp and cook, uncovered, until they are just cooked through and opaque, 2 to 3 minutes more. Stir in the vinegar, parsley, and return any of the cooked clams along with their juices. Season with salt, if needed. Divide stew and shellfish among 4 warm bowls. Serve.

Nutrition Facts : Calories 295 calorie, Fat 9 grams, SaturatedFat 1 grams, Carbohydrate 15 grams, Fiber 2 grams, Protein 30 grams

PROVENCAL SHRIMP SAUTE



Provencal Shrimp Saute image

Provided by Molly O'Neill

Categories     dinner, easy, quick, weekday, main course

Time 5m

Yield Four servings

Number Of Ingredients 9

2 teaspoons olive oil
1 pound shrimp, shelled and deveined
2 tablespoons slivered almonds, toasted
4 cloves garlic, peeled and minced
1 tablespoon drained capers
2 tomatoes, cored and coarsely chopped
1 tablespoon minced fresh parsley
1/4 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the olive oil. Add the shrimp and saute 1 1/2 minutes. Add the almonds and garlic and saute until the shrimp are cooked. Stir in the capers, tomatoes and parsley. Cook for 1 minute. Stir in the salt and pepper to taste. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 1 gram, Sodium 697 milligrams, Sugar 2 grams, TransFat 0 grams

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

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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 is Provençal shrimp?
Shrimp provençal is a wonderful meal for Christmas Eve. Sounds fancy but it’s really easy! “Provençal” just means “provincial.” While it may take on other meanings at times, in cooking that just means that it contains tomatoes and garlic.
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.
What to eat in Provençal?
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. 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.

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