Grilled Shrimp Provencal Recipes

SHRIMP PROVENCAL

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.

EMERIL'S FISH PROVENCAL

Steps:

• Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.
• Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.
• Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.

GRILLED SHRIMP PROVENCAL

Steps:

• Coat shrimp lightly with olive oil and Grill for 6-7 minutes until shrimp are pink.
• In a blender, combine remaining ingredients, the resulting sauce should be pastel green.
• Place the sauce in a metal bowl on the grill and heat while the shrimp are cooking.
• Serve shrimp on a plate with a bowl of the dipping sauce.

PALM COURT SCAMPI PROVENCALE

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.

SPICY GRILLED SHRIMP PROVENCAL

Steps:

• In a large zip-lock bag set in a large bowl, combine cayenne and black pepper, salt, crushed red pepper, thyme, rosemary, oregano, garlic, Worcestershire sauce, and beer. Stir well, add peeled deveined shrimp, close bag and refrigerate overnight. Place shrimp peel in a saucepan, cover with fresh cold water, and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Pour mixture broth through a wire strainer into a bowl. Cool to room temperature, cover tightly and regrigerate overnight. Provencal Sauce: Combine lemon zest, juice, and shrimp broth in a saucepan and bring to a boil. Season with salt and pepper to taste and simmer gently 2 to 5 minutes or until reduced to 3 tablespoons and syrupy. Stir in garlic and rosemary. Place a sieve over a saucepan, add tomato gently tossing it with salt and pepper. Let juices drain into saucepan for 10 minutes. Remove sieve and bring liquid to a boil. Reduce broth until syrupy for 2 to 3 minutes. Whisking constantly, whisk butter into sauce one piece at a time, adding another piece only when previous one is almost melted. Remove from heat and whisk in parsley. Fold in tomato and adjust seasoning as needed. Heat a charcoal grill to medium-high heat. Generously spray a flat mesh grill with cooking spray and place on the regular grill. Heat until very hot. Arrange shrimp on mesh grill and cook 2 to 3 minutes. Turn and cook 2 to 3 minutes. To serve, arrange shrimp in one layer on a large platter. Spoon Provencal sauce over and serve.