Shrimp Provençal
Shrimp Provençal is the dish that takes me straight back to summers in France. Jumbo shrimp nestled in a loose, brothy sauce of crushed tomatoes, white wine, herbes de Provence, shallots, and garlic. Then finished with fresh basil and parsley, and served with grilled baguette for mopping up every last drop of that sauce. This is French coastal cooking at its most simple and its most satisfying.
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Servings: 4
Calories: 294kcal
Ingredients
- 1.5 lbs large or jumbo shrimp peeled and deveined
- ½ teaspoon salt and black pepper for the shrimp
- ¼ cup extra virgin olive oil
- 1 large shallot finely diced
- 5 garlic cloves minced
- 1 cup crushed tomatoes
- ½ cup dry white wine Sauvignon Blanc or Pinot Grigio
- ¼ cup water plus more if needed
- 1 bay leaf
- ½ tablespoon herbes de Provence
- ½ teaspoon red pepper flakes
- ¼ cup fresh basil leaves roughly chopped
- ¼ cup fresh flat-leaf parsley roughly chopped
- Salt and pepper to taste
For serving
- 1 baguette sliced
- Extra virgin olive oil for grilling
Instructions
Prep the shrimp
- Pat the shrimp completely dry with paper towels on both sides. Season lightly with salt and black pepper. Set aside. Dry shrimp go into the sauce clean and absorb the broth.1.5 lbs large or jumbo shrimp, ½ tsp salt and black pepper for the shrimp
Build the sauce
- Heat the olive oil in a large skillet or shallow Dutch oven over medium low heat. Add the finely diced shallot and cook for 3-5 minutes, stirring occasionally until completely soft and translucent but not browned.1 large shallot, ¼ cup extra virgin olive oil
- Add the minced garlic and cook for about 30 seconds, stirring constantly until just fragrant. Do not let it brown.5 garlic cloves
- Add the crushed tomatoes, white wine, water, bay leaf, herbes de Provence, red pepper flakes, fresh basil, and fresh parsley. Stir to combine. Cook over medium-low heat for 10 to 15 minutes, stirring occasionally until the tomatoes have sweetened and concentrated, the wine has reduced into the sauce, and the herbs have bloomed into the broth. The sauce should be loose and brothy rather than thick like a pasta sauce. If it looks too thick add another small splash of water. Taste and adjust salt.1 cup crushed tomatoes, ½ cup dry white wine, ¼ cup water, 1 bay leaf, ½ tbsp herbes de Provence, ½ tsp red pepper flakes, ¼ cup fresh basil leaves, ¼ cup fresh flat-leaf parsley, Salt and pepper to taste
Cook the shrimp
- Nestle the seasoned shrimp into the sauce in a single layer. Cover the pan and cook gently for 2 minutes. Flip each shrimp and cook uncovered for another 1 to 2 minutes until pink and completely opaque. Do not walk away. Do not overcook. Pink and opaque means done.
- Remove the bay leaf. Taste the broth and adjust salt and pepper as needed.
Grill the baguette
- While the sauce cooks, slice the baguette on a diagonal into thick pieces. Heat a drizzle of olive oil in a separate pan or grill pan over medium high heat. Add the baguette slices and cook for 1 to 2 minutes per side until golden and slightly crispy. Season with a tiny pinch of salt after grilling.1 baguette, Extra virgin olive oil for grilling
Serve
- Spoon the shrimp and generous amounts of that garlicky tomato white wine broth into shallow bowls. Serve immediately with the grilled baguette, and I like to serve mine with some homemade fries and broccoli.
Video
Notes
Nutrition facts are only estimates.
Storage
Store the shrimp and sauce together in an airtight container in the refrigerator for up to 2 days. Reheat very gently in a covered skillet over low heat with a small splash of water or broth. Do not microwave. Do not overheat. Shrimp go from just right to rubbery very quickly on reheating and they deserve better than that. The sauce without the shrimp keeps for up to 4 days and is excellent spooned over pasta, rice, or used as a base for another batch of fresh shrimp.
Nutrition
Calories: 294kcal | Carbohydrates: 9g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 1052mg | Potassium: 440mg | Fiber: 2g | Sugar: 3g | Vitamin A: 926IU | Vitamin C: 12mg | Calcium: 141mg | Iron: 2mg
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