Shrimp Provencal Recipe

Shrimp Provencal Recipe

Shrimp Provencal Recipe

The idea of this shrimp Provencal recipe was a major excitement for me. Seafood and I have endured a long-lasting relationship, so finding new ways to prepare it is always a plus. In this recipe I love the zest of the lemon juice and the saltiness of the capers. The flavor combination is unrivaled.

This recipe is so easy to make and takes no time at all. I like to enjoy it with a side of sautéed escarole. I make the escarole with shallots and garlic. Alternatively it can also be served with some nice crusty bread, which is perfect for sopping up all that garlicky lemon goodness. It’s a simple classic dish that pleases everyone.

 

The origins of Shrimp Provencal

Shrimp Provencal Recipe

Provence is an area in the south of France that is in close proximity to the Mediterranean Sea. In this region of France, the preferred cuisine is more Mediterranean than you typical French fair. The local diet will include plenty of seafood, fresh vegetables and fruit, much like the Mediterranean diet we have all heard of. Olive oil, garlic and tomatoes are the staple ingredients found in many of the dishes of Provence. In fact Shrimp Provencal is often made with a tomato based sauce.

 

 Shrimp or Scallop Provencal

This recipe is so good and it can also be made using sea scallops, another of my favored seafood items. When I am making this with the scallops, I like to first give them a nice sear before adding the other ingredients. This just gives them a nice color and texture. Additional recipe ideas could be a nice garden salad, a bed of asparagus or a side of couscous.

Print Recipe
Shrimp Provencal
A zesty shrimp provencal that can also be made using sea scallops.
Shrimp Provencal
Course Main Dish
Cuisine French
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine French
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Shrimp Provencal
Instructions
  1. In a large skillet, heat 2 tablespoons of the avocado oil until shimmering.
  2. 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.
  3. Add the remaining avocado oil to the skillet, along with the garlic and capers, and cook for 30 seconds.
  4. Turn the shrimp and add the lemon juice. Cover and cook over low heat until the shrimp are cooked through and the sauce is slightly reduced, 4 to 5 minutes.
  5. Transfer the shrimp to plates and spoon the Provencal sauce on top.

If you have recently embraced the whole healthy eating plan, this is a good recipe to begin with. With the sautéed escarole this dish clocks in at a little over 400 calories. Not bad!

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