1 h 15 min

Shrimp Provençal

Name: Shrimp Provençal
Cook time: 1 h 15 min
Yield: 4
Ingredients: 2.00 tbsp Vallée des Baux-de-Provence Olive Oil PDO; 0.50 cup diced Cévennes Sweet Onion PDO; 1.50 tsp minced Drôme White Garlic PGI; 12.00 shell-on and deveined large shrimp; 4.00 diced and seeded plum tomatoes; 0.25 cup Muscadet PDO; 1.50 tsp chopped fresh thyme; 1.50 tsp chopped fresh parsley; 1.50 tsp lemon juice; 1.00 tsp Charentes-Poitou Butter PDO; Maldon sea salt and freshly ground black pepper

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

Vallée des Baux-de-Provence Olive Oil PDO

2 tbsp See the article
Cévennes Sweet Onion PDO

0.50 cup diced See the article
Drôme White Garlic PGI

1.50 tsp minced See the article
large shrimp 12 shell-on and deveined
plum tomatoes 4 diced and seeded
Muscadet PDO

0.25 cup See the article
chopped fresh thyme 1.50 tsp
chopped fresh parsley 1.50 tsp
lemon juice 1.50 tsp
Charentes-Poitou Butter PDO

1 tsp See the article
Maldon sea salt and freshly ground black pepper

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Preparation

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.