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.
Vallée des Baux-de-Provence Olive Oil PDO2 tbsp See the article
Cévennes Sweet Onion PDO0.50 cup diced See the article
Drôme White Garlic PGI1.50 tsp minced See the article
12 shell-on and deveined
4 diced and seeded
Muscadet PDO0.25 cup See the article
Charentes-Poitou Butter PDO1 tsp See the article
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.