Best Seafood Provencale Recipes

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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

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.

SEAFOOD PROVENCALE



Seafood Provencale image

Make and share this Seafood Provencale recipe from Food.com.

Provided by Gwamma Kaff

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons oil
3 minced garlic cloves
2 carrots, sliced
1 onion, sliced (about 3/4 cup)
1 medium zucchini, thickly sliced
1 (28 ounce) can diced tomatoes
1 (8 ounce) bottle clam juice
3/4 teaspoon thyme or 3/4 teaspoon oregano
1 lb scallops, cod or 1 lb other fish fillet
1/2 lb medium shrimp, shelled and deveined

Steps:

  • Saute garlic, carrots, onion and zucchini in oil on low heat for 5 minutes.
  • Add tomatoes with their liquid, clam juice, thyme, and salt and pepper to taste. Cook, covered on med.-low heat 10 minute or until vegetables are done.
  • Add fish and cook 5 minute Add shrimp and cook addtional 5 minute.

Nutrition Facts : Calories 277.1, Fat 8.7, SaturatedFat 1.2, Cholesterol 98.9, Sodium 1009, Carbohydrate 25.8, Fiber 4.5, Sugar 11, Protein 24.9

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

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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