Provencal Shrimp Saute 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.

SHRIMP PROVENçALE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add shrimp and sauté just until pink, about 1 minute. Using slotted spoon, transfer shrimp to bowl. Add bell peppers, onion, thyme, garlic and fennel seeds to skillet. Sauté until onion softens, about 8 minutes. Add tomatoes with juices, olives, wine and tomato paste; bring to boil. Reduce heat to medium-low, cover and simmer until flavors blend, about 10 minutes. Add shrimp; simmer uncovered until shrimp are just opaque in center, about 3 minutes. Mix in basil; season with salt and pepper.

PROVENCAL SHRIMP SAUTE

Steps:

• Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the olive oil. Add the shrimp and saute 1 1/2 minutes. Add the almonds and garlic and saute until the shrimp are cooked. Stir in the capers, tomatoes and parsley. Cook for 1 minute. Stir in the salt and pepper to taste. Divide among 4 plates and serve immediately.

ROASTED SHRIMP SCAMPI PROVENCAL

Steps:

• Preheat the oven to 425°.
• Sauce--heat the olive oil in a large skillet over med-high heat.
• Add the shallots and saute for 2 minutes, or until softened.
• Add the garlic and saute for 1 minute more, or until softened but not browned.
• Add the tomatoes, wine, and herbs; season with salt and pepper; bring to a simmer.
• Cook over medium heat for 3-5 minutes, or until the sauce is slightly thickened.
• Taste for seasoning and adjust.
• Rinse and dry the shrimp.
• Put in a 14-inch round or a 13-inch square baking dish.
• Drizzle with the olive oil and wine and sprinkle with the seasoning salt and pepper.
• Toss with tongs to evenly coat.
• Arrange the shrimp in a single-layer, cut-side down, with the tails facing inches.
• Roast for about 6 minutes, or until partially cooked.
• Top with the sauce and bake for 8 minutes more, or until the shrimp are pink and opaque all the way through.
• Garnish with the parsley and serve immediately.
• **May serve shrimp and sauce with hot cooked linguine.