PRAWNS PROVENCALE
I learned how to make these prawns working for a caterer back in the '80s. Be sure to season the breadcrumbs well. Butterflying the prawns takes time, but practically everything except the baking can be done ahead of time. Serve with any number of dips (like lemon aioli) or just a squeeze of fresh lemon.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Time 28m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 10.6 g, Cholesterol 177.2 mg, Fat 13.8 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 2.8 g, Sodium 475.7 mg, Sugar 0.9 g
SHRIMP PROVENCAL
For a gourmet meal this is very easy to prepare. Leftovers reheat well the next day too! Instead of using fresh shrimp like the recipe originally called (took too long the first time I did it) we now use frozen, raw, peeled and it tastes the exact same, but with 1/4 of the time! This is great over rice and served with French bread.
Provided by MICHELLE_F
Categories World Cuisine Recipes European French
Time 55m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 11.8 g, Cholesterol 172.5 mg, Fat 9 g, Fiber 2.6 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 322.1 mg, Sugar 5.8 g
SEXY SHRIMP SCAMPI
This simple but flavorful Scampi is sure to be a big hit.
Provided by TRAILINDAWG
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp Shrimp Scampi
Time 45m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Toss the shrimp in a bowl with the olive oil, melted butter, garlic, salt, and pepper; set aside for 10 minutes. Arrange the shrimp in a circular pattern in a round casserole dish.
- Bake in the preheated oven until the shrimp are pink and cooked through, about 15 minutes.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 1.2 g, Cholesterol 258.7 mg, Fat 26.3 g, Fiber 0.1 g, Protein 24.8 g, SaturatedFat 9.5 g, Sodium 824.8 mg
HUSHPUPPIES STUFFED WITH SHRIMP PROVENCALE
Steps:
- In a small bowl, place red wine vinegar, mustard, olive oil, salt and pepper. Stir with a whisk until well combined, then add beet puree.
- Shell and devein shrimp. Slice them on an angle into 4 pieces. In a medium skillet, heat butter and saute carrots, fennel, red pepper, shallots and garlic until vegetables are soft, but not browned. Add shrimp and cook 3 minutes, turning them lightly until they are just opaque. Add the vermouth, cream and tomato paste, then simmer for 4 more minutes. Season to taste with salt and pepper and add parsley. Set aside.
- In a mixing bowl, combine the 6 ingredients, blending well. In deep fryer, heat peanut oil until it reaches 350 degrees on a deep-fry-thermometer. Scoop up the mixture with an oval ice cream scoop to form 2-inch oval balls. Carefully place 2 or 3 at a time into the oil. Fry until golden brown, about 2 or 3 minutes. Place on paper towel to drain. When cool enough to handle, cut them in half and with tip of teaspoon carefully scoop out the inside cornmeal to form a hollow shell. Set aside in warm place. Arrange the 3 varieties of lettuce in center of 6 salad plates, and spoon vinaigrette dressing sparingly over them. Warm the shrimp mixture. Arrange 3 halves of the hollowed hushpuppies (per serving) on top of the lettuces. Fill with warm shrimp mixture and sprinkle with chervil. Serve immediately.
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.
PALM COURT SCAMPI PROVENCALE
This recipe is from the Palm Court at the Scottsdale Arizona Conference Resort, courtesy of the San Antonio Express News.
Provided by Miss Annie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 489.6, Fat 49, SaturatedFat 23.9, Cholesterol 145.1, Sodium 310.9, Carbohydrate 2.5, Fiber 0.4, Sugar 0.9, Protein 6.5
SHRIMP PROVENCAL OVER RICE
A very tasty shrimp dish featuring mushrooms, garlic and fresh diced tomatoes. Very quick to prepare and cook.
Provided by Marie
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In 12-inch skillet over medium heat, in 2 tablespoons hot oil, cook shrimp stirring frequently, until shrimp turn pink, about 3 minutes.
- Remove from pan and set aside.
- In same skillet, in remaining tablespoon of hot oil, add mushrooms and garlic and cook until mushrooms are tender, about 5 minutes, stirring occasionally.
- Add tomatoes, lemon juice, salt, and pepper and cook 3 minutes more.
- Return shrimp to skillet and heat through.
- Sprinkle with parsley and serve over rice.
Nutrition Facts : Calories 499.4, Fat 14, SaturatedFat 2.1, Cholesterol 259.2, Sodium 700.5, Carbohydrate 50.4, Fiber 2.8, Sugar 4.5, Protein 42.5
PROVENCAL SHRIMP SAUTE
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, main course
Time 5m
Yield Four servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 1 gram, Sodium 697 milligrams, Sugar 2 grams, TransFat 0 grams
SHRIMP PROVENçALE
Provided by Jocelyne Roux
Categories Olive Shellfish Tomato Sauté Quick & Easy Basil Shrimp Summer Bon Appétit Los Angeles California
Yield Makes 6 servings
Number Of Ingredients 12
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.
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- In a very large skillet, heat 2 tablespoons of the olive oil until shimmering. Season the shrimp generously with salt and pepper. Add the shrimp to the skillet and cook over high heat until they are lightly browned and barely opaque, about 2 minutes.
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- Add shrimp and saute about 3 minutes. Add wine and butter. Cook until shrimp is pink and opaque. About 2 to minutes more. Toss in the fresh basil and serve immediately with some nice crusty French Bread.
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- Heat the oil in a 4-quart soup pot set over medium heat. Add the shallots, celery, carrots, fennel, and potato. Cook 10 minutes, or until soft. Stir in the garlic; cook 1 minute. Deglaze the pot with the wine.
- Add the fish stock, tomatoes, thyme, bay leaf, and orange zest. Bring to a simmer and let cook 30 minutes. Season to taste with salt and pepper (the amount of salt needed will vary depending on your stock.)
- Add the shellfish and parsley. Cook, stirring occasionally until the fish is cooked through, about 10 minutes.
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