Sautéed Shrimp Provençale

JWU College of Culinary Arts

1 portion

Serving Size
3-ounce shrimp with 2-ounce sauce

Recipe ID

US standard
Olive oil
As needed
Shrimp, peeled and deveined
3 ounces
Kosher salt
To taste
Black pepper, fresh ground
To taste
Flour, for dredging
Garlic, finely minced
½ teaspoon
White wine
2 ounces
1 ounce
Tomato concassé
1 ounce
Parsley, finely chopped
1 teaspoon
Whole butter
½ ounce
  1. Gather all the ingredients and equipment.
  2. Heat a small sauté pan over medium high heat and add a thin layer of olive oil.
  3. Season the shrimp with salt and pepper. Dredge in flour (optional), shaking off any excess. Place the shrimp in the hot oil and cook until the first side turns a light golden-brown. Turn shrimp and repeat on the other side.
  4. Remove shrimp from the pan and lower the heat slightly.
  5. Add the garlic to the pan and sauté briefly until aroma has been reached. Deglaze with wine and reduce to au sec (dry).
  6. Add the stock, tomato concassé and chopped parsley.
  7. Reduce to sauce-like consistency and return the shrimp to the pan.
  8. Monter au buerre and serve.