Shrimp provencal

A few weeks ago I made mussels provencal adapted from a recipe in The Barefoot Contessa’s Barefoot in Paris.  It had sautéed shallots and garlic and herbs, but her version called for canned tomatoes.  My tomatoes in the garden are so good that I decided it would be better with them.  It was excellent and we thoroughly enjoyed the mussels and the tomatoey broth.  I decided to tweak a little bit and serve with shrimp over pasta.  Very good and Samantha was able to eat the same pasta with sauce and meatballs from Graul’s.

Shrimp Provencal

  • 5 – 6 shallots chopped
  • 1 TB olive oil
  • 2 tsp butter
  • 2 cloves garlic, minced
  • 1 pinch saffron
  • 1 tsp thyme
  • 1/4 cup white wine
  • 4 – 5 fresh tomatoes, chopped
  • 2/3 lb shrimp, cleaned and deveined and sliced in half
  • pasta of your choice (we had linguini)

Saute shallots over medium heat with olive oil and butter until soft (about 3 – 4 minutes.)  Add garlic and saute another 30 seconds.  Add saffron, thyme, wine and tomatoes and increase heat.  Stir and cook about 5 minutes.  Add shrimp and cook until shrimp are pink and cooked through.  Serve over pasta.

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

One Response to Shrimp provencal

  1. kpoe@comcast.net says:

    YUM! I am going to make this weekend 🙂 I LOVE Ina and don’t have this cookbook and never tried this recipe. Thanks for sharing.

    Katie

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