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| Shrimp Provençal |
| True to its name, this dish blends tomatoes, sun-cured olives, herbes de Provence, and shrimp simmered together in a wine-infused tomato sauce. Serve with crusty bread and a mesclun salad. Preparation hint: Shrimp are even better when marinated. Try marinating them in the wine, herbs, pepper, salt, and garlic, then use the marinating liquid when making the dish. |
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| Base SKU: |
482 |
| Cuisine: |
French |
| Prep Time: |
30 Minutes |
| Cooking Time: |
5 Minutes |
| Yield: |
2 Servings |
| Source: |
myEthnicWorld |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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2 tablespoon(s) |
Olive oil |
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1 |
Leek, white part only. Well-rinsed and cut into 1/2-inch dice |
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1 |
Celery rib, medium-sized, thinly sliced |
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1 tablespoon(s) |
Tomato paste |
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1 cup(s) |
White wine |
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1 pound(s) |
Shrimp, medium-sized, peeled and de-veined |
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12 |
Oil-cured olives, pitted |
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1/2 cup(s) |
Sun-dried tomatoes packed in oil, drained, thinly-sliced |
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1 teaspoon(s) |
Garlic, minced |
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1 teaspoon(s) |
Herbes de Provence |
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to taste |
Pepper |
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Fresh basil, chopped, for garnish |
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| Instructions: |
| 1. |
Heat oil in a large skillet. Saut; leeks and celery on low heat until soft, about 5 minutes. Add tomato paste, and continue cooking for another 5 minutes. |
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Stir in wine and bring to a boil. Continue boiling until wine is reduced by half. |
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Add shrimp, olives, sun-dried tomatoes, garlic, and herbs (Herbes de Provence). |
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Adjust heat to medium and cook until shrimp are just done, 2–3 minutes. Season with salt and pepper, and garnish with fresh basil. Serve immediately |
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