Monday, April 16, 2012

Shrimp Provencale

Aromatic flavors of Provence meet the first home-grown tomatoes of the warm weather growing season in this scrumptious dish. 

Shrimp Provencale


3 tablespoons olive oil
1-1/2 pounds large shrimp, peeled and deveined
2 cups red pepper, diced
1 large onion, diced
6 cloves garlic, minced
2 tablespoon fennel seed
2 tablespoons fresh thyme
1/2 cup dry white wine (more if needed)
2 tablespoons tomato paste
2 cups stewed tomatoes (14.5 ounce can diced tomatoes with juice)
1/2 cup chopped fresh basil
Sea salt & freshly ground pepper to taste


1. Heat olive oil in a large skillet or dutch oven. Lightly saute' shrimp with a little garlic until they turn pink, but are not cooked through. Remove from the heat and set aside.

2. Add onion, garlic; saute' until it begins to turn tan (caramelize.)

3. While onion and garlic is frying, crush garlic, fennel and thyme in a mortar and pestle; stir it into onion and garlic mixture.

4. When aromatics are lightly tan, stir in white wine and continue cooking until the pan is almost dry. Add tomatoes and tomato paste, stirring until well mixed. Cook on low for about 10 minutes, letting the flavors meld.

5. Add shrimp, stir in and simmer until they are opaque. When the shrimp is done, stir in basil. Season with salt and pepper.

Serve over rice. Makes 6 servings.

Chef's note: Smashing the garlic, fennel seeds and thyme with a mortar and pestle makes this a very aromatic concoction before adding it to the pot.

If you're using fresh tomatoes, you may want to add a bit of broth or more wine and simmer a bit longer to ensure that the ingredients are well blended with the aromatics.

This lacks the complexity of shrimp Creole because it uses no roux; however, it makes up for this with lots of aromatic herbs and spices.

~Adapted from Shrimp Provencal in
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