Best Shrimp Provençale Recipes

Shrimp Provençale image

Provided by Jocelyne Roux

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.

Hushpuppies Stuffed with Shrimp Provencale image

Provided by Food Network

Categories appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 27

1/8 cup red wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and freshly ground pepper, to taste
1/2 cooked beet, cooled and pureed in a blender (1/2 canned whole beet may be used)
12 large shrimp, raw
2 tablespoons unsalted butter
1/2 cup finely diced red peppers
1/2 cup finely diced carrots
1/2 cup finely diced bulb fennel
1/2 cup finely diced celery
1 large clove minced garlic
1/4 cup finely chopped shallots
1/2 teaspoon tomato paste
1 tablespoon dry vermouth (Pernot may be substituted)
1 cup cream
1 tablespoon finely chopped parsley
Salt and freshly ground pepper to taste
2 cups self-rising white cornmeal
4 teaspoons flour
1/2 cup diced onion
1 tablespoon chopped basil
1 egg, beaten
2/3 cup milk
6 cups peanut oil for frying
18 leaves each, red oak leaf lettuce, yellow chicory, and Belgian endive, washed
1/2 cup finely chopped chervil

Steps:

In a small bowl, place red wine vinegar, mustard, olive oil, salt and pepper. Stir with a whisk until well combined, then add beet puree.
Shell and devein shrimp. Slice them on an angle into 4 pieces. In a medium skillet, heat butter and saute carrots, fennel, red pepper, shallots and garlic until vegetables are soft, but not browned. Add shrimp and cook 3 minutes, turning them lightly until they are just opaque. Add the vermouth, cream and tomato paste, then simmer for 4 more minutes. Season to taste with salt and pepper and add parsley. Set aside.
In a mixing bowl, combine the 6 ingredients, blending well. In deep fryer, heat peanut oil until it reaches 350 degrees on a deep-fry-thermometer. Scoop up the mixture with an oval ice cream scoop to form 2-inch oval balls. Carefully place 2 or 3 at a time into the oil. Fry until golden brown, about 2 or 3 minutes. Place on paper towel to drain. When cool enough to handle, cut them in half and with tip of teaspoon carefully scoop out the inside cornmeal to form a hollow shell. Set aside in warm place. Arrange the 3 varieties of lettuce in center of 6 salad plates, and spoon vinaigrette dressing sparingly over them. Warm the shrimp mixture. Arrange 3 halves of the hollowed hushpuppies (per serving) on top of the lettuces. Fill with warm shrimp mixture and sprinkle with chervil. Serve immediately.

SHRIMP A LA PROVENCALE image

Categories Shellfish

Yield 4 servings

Number Of Ingredients 9

11/2 pounds shrimp, shelled and deveined
4-6 medium-sized tomatoes (about 11/2 pounds)
3 tablespoons olive oil
Salt to taste
Freshly ground pepper to taste
4 tablespoons butter
1 tablespoon finely minced garlic
2 tablespoons freshly chopped basil
1 tablespoon finely chopped fresh parsley

Steps:

Peel and core tomatoes. Squeeze to remove seeds, and cut into 1/2-inch cubes, (about 11/2 cups). Heat 2 tablespoons oil in skillet and add tomatoes and salt and pepper. Cook about 5 minutes or until most of liquid evaporates. Heat 1 tablespoon oil and butter in another skillet, add shrimp, salt and pepper. Cook, stiring about 3-4 minutes. Do not overcook. Add garlic and toss to blend. Pour tomatoes on plate. Add shrimp and sprinkle with chopped basil and parsley.