1 h 15 min
Average: 3.8 (16 votes)

Shrimp 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. 

Ingredients For

  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • Cévennes sweet onion
    Cévennes Sweet Onion PDO
    0.50 cup diced See the article
  • White Garlic
    Drôme White Garlic PGI
    1.50 tsp minced See the article
  • 12 shell-on and deveined
  • 4 diced and seeded
  • Muscadet
    Muscadet PDO
  • 1.50 tsp
  • 1.50 tsp
  • 1.50 tsp
  • Butter
    Charentes-Poitou Butter PDO



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. 


Add the shrimp and tomatoes and cook until the shrimp begins to turn pink about 1 minute. Turn the shrimp over. Add the wine and cook for 1 minute. 


Remove the shrimp with a slotted spoon and set aside. Continue cooking the liquid left in the pan until it has reduced by two-thirds, about 4 minutes.


Add the thyme and parsley and cook for 1 minute. 


Add the shrimp back in just before ready to serve; the shrimp should be slightly firm and plump. 


Stir in the lemon juice and butter. Season with salt and pepper.


Remove the skillet from the heat. Divide the shrimp among plates and serve with the sauce evenly over top. 

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