Provencal Shrimp Saute Food

SHRIMP PROVENCAL

Steps:

• Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
• Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.

PRAWNS PROVENCALE

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Line a sheet pan with aluminum foil. Brush with 1 tablespoon olive oil.
• Carefully remove shells and legs of prawns; leave the tail attached. To butterfly the prawns, cut a slit with a small sharp knife lengthwise down the belly side of shrimp, almost to the skin on the back. Open out like a book.
• Place chopped garlic, large pinch kosher salt, oregano, and thyme in a mortar; pound and stir with a pestle a few seconds. Add 1 tablespoon fresh parsley. Pound and stir mixture until it turns into a paste, 1 or 2 minutes. Add 1/3 cup olive oil; mix about 1 minute to infuse olive oil with herbs and garlic.
• Place bread crumbs in a mixing bowl. Transfer herb-garlic mixture to breadcrumbs. Add a pinch of salt, black pepper, pinch cayenne, remaining chopped parsley, and grated cheese. Mix with a fork to distribute ingredients evenly. Pinch a bit of the mixture; if it feels a bit dry and doesn't stick to your finger, drizzle in a bit more olive oil. Stir until mixture reaches desired consistency. 2 to 3 minutes.
• Lightly but thoroughly coat cut side of prawns with crumb mixture; place on prepared baking sheet.
• Bake in preheated oven until cooked through and tails curl up, 8 to 10 minutes.

SAUTEED SHRIMP COCKTAIL

Steps:

• In a large skillet, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes each side.
• In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season again with salt and pepper. Place the yogurt mixture in a dipping bowl.
• Place the bowl of dipping sauce on a serving platter with the cooked shrimp.

CHICKEN BREAST AND SHRIMP WITH PROVENCAL HERBS IN A CREAMY PISTACHIO DIJON SAUCE

Steps:

• Heat the butter and olive oil in a large, deep saute pan or Dutch oven over high heat. Add the shrimp and saute over high heat, stirring occasionally until the shrimp turns pink, about 2 to 3 minutes. Remove from heat and set aside on a plate.
• Season the chicken breasts with salt and pepper on both sides, reduce the heat to medium, and then place them in the pan (there should still be some butter and oil in the pan; if not, add a little more). Cook chicken over medium heat for 3 to 4 minutes on each side. Add the wine, followed by the chicken broth, shallot, and garlic; cook for another 6 to 8 minutes or until chicken is fully cooked through. Remove the chicken and set it aside on a plate.
• Add the cream, mustard, lemon juice, and herbes de Provence to the pan and stir to combine. Remove pan from the heat.
• Peel the shells from the shrimp. Transfer the shrimp to a bowl. Return the sauce to the heat, bring to a boil, and simmer until thickened slightly, about 2 to 3 minutes. Return the chicken and the shrimp to the pan and reheat for 1 to 2 minutes. Sprinkle in pistachios and then divide among 4 plates.

PROVENCAL SHRIMP SAUTE

Steps:

• Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the olive oil. Add the shrimp and saute 1 1/2 minutes. Add the almonds and garlic and saute until the shrimp are cooked. Stir in the capers, tomatoes and parsley. Cook for 1 minute. Stir in the salt and pepper to taste. Divide among 4 plates and serve immediately.

ROASTED SHRIMP SCAMPI PROVENCAL

Steps:

• Preheat the oven to 425°.
• Sauce--heat the olive oil in a large skillet over med-high heat.
• Add the shallots and saute for 2 minutes, or until softened.
• Add the garlic and saute for 1 minute more, or until softened but not browned.
• Add the tomatoes, wine, and herbs; season with salt and pepper; bring to a simmer.
• Cook over medium heat for 3-5 minutes, or until the sauce is slightly thickened.
• Taste for seasoning and adjust.
• Rinse and dry the shrimp.
• Put in a 14-inch round or a 13-inch square baking dish.
• Drizzle with the olive oil and wine and sprinkle with the seasoning salt and pepper.
• Toss with tongs to evenly coat.
• Arrange the shrimp in a single-layer, cut-side down, with the tails facing inches.
• Roast for about 6 minutes, or until partially cooked.
• Top with the sauce and bake for 8 minutes more, or until the shrimp are pink and opaque all the way through.
• Garnish with the parsley and serve immediately.
• **May serve shrimp and sauce with hot cooked linguine.

SHRIMP PROVENçALE

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.

PALM COURT SCAMPI PROVENCALE

Steps:

• Wash shrimp, peel and butterfly, leaving tails on.
• Preheat oil in skillet.
• Place shrimp in pan for approximately 2 minutes on each side.
• Remove from pan.
• Add butter, garlic and shallots, and sauté lightly.
• Add wine, seasonings and tomatoes.
• Bring to a boil.
• Add shrimp and heat quickly, then serve immediately.

SAUTEED COD PROVENçALE

Steps:

• In a non-skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it sauté the cod, seasoned with salt and pepper, for 30 seconds. Sprinkle the cod with the tomatoes, the olives, and the thyme, reduce the heat to moderately low, and cook the mixture, covered for 2 minutes. Scatter the basil over the fish, drizzle it with the remaining 1/2 tablespoon oil, and cook it, covered, for 1 minute, or until it just flakes.