How To make Shrimp Provencal
2 pounds Medium to large FRESH shrimp
Shelled and deveined 1 small Onion -- chopped
2 tablespoons Olive oil
4 Cans (16-oz. size) Ready-Cut
Tomatoes -- drained 1 6-oz can tomato paste
1 teaspoon Black pepper
1 teaspoon Dried basil
crushed
1 teaspoon Dried oregano :
crushed
1 teaspoon Salt
1 teaspoon Garlic powder
2 1/4 cups Water
Butter or margarine 1/2 cup Dry white wine
In a large heavy skillet, saute onion in oil over medium-high heat until tender but not browned. Add tomatoes, tomato paste, water, pepper, basil, oregano, salt and garlic powder. Bring to a boil, reduce heat and simmer 1 and 1/2 hours. Just before needed, saute the shrimp in only as much butter as needed until barely tender. Add wine and cook over high heat until wine is almost evaporated. To serve, place cooked thin pasta on platter or pasta plate. Pour a little of the shrimp cooking liquid over and toss. (You can also do this on individual plates) Top with some of the sauce and then some of the shrimp.
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How to Make Ina's Scallops Provencal | Barefoot Contessa | Food Network
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Scallops Provencal
Recipe courtesy of Ina Garten
Total: 15 min
Prep: 5 min
Cook: 10 min
Yield: 3 servings
Level: Easy
Ingredients
1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2
Directions
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
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How to Make Ina's Scallops Provencal | Barefoot Contessa | Food Network
Easy Garlic Shrimp
If you’re a garlic girl then you NEED to try this weeknight staple by @jasminepak
Prawn Provencal | Sanjeev Kapoor Khazana
Prawns cooked with a onion and tomato base.
Recipe Shrimp Provencal
Recipe - Shrimp Provencal
INGREDIENTS:
●3 tablespoons olive oil
●1 1/2 pounds large shrimp (21-25 per pound), peeled and deveined
●2 cups red peppers, diced
●1 cup chopped onion
●3 large cloves garlic, chopped
●1/2 teaspoon fennel seeds
●2 tablespoons chopped fresh thyme
●1/2 cup dry white wine
●2 tablespoons tomato paste
●1 (14 1/2 ounce) can canned diced tomatoes
●1/2 cup chopped fresh basilSalt and freshly ground pepper to taste
Prawn Provencale - Baked Garlic and Herb Shrimp Appetizer
Learn how to make a Prawn Provencale recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Garlic and Herb Shrimp Appetizer!
Ask Chef: How to Cook Prawns || Prawn Provencale Recipe || Ritz Catering
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???????????????????????????????????????? ???????? ???????????????????????????????? ???????????? ???????? ???????????????? ???????????????????????????????????? ?????????????????????????????????????????????????! Leave a comment below! Chef just might feature it on the next Ask Chef Series!
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????RECIPE????
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????????????????????????????????????????????:
☑ Oil
☑ 21-25 Raw Prawns (from your local seafood market)
☑ Garlic
☑ Diced Red Onions
☑ Capers
☑ Diced tomatoes (inside of the tomato)
☑ Whipped Butter
☑ Parsley
☑ Lemon (squeezed)
*Optional: add dill
????????????????????????????????????????: Heat oil in a pan on medium-high heat, place prawns in pan. Top prawns with garlic. When prawns change colour flip them over using tongs. Add red onions, capers, and tomatoes. Mix in your whipped butter. Finish with some parsley and squeeze in the lemon. Serve on top of a fresh salad, over rice, or as an appetizer.
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