Shrimps Provensal-Style

One of the best ways to cook shrimps, Shrimps Provencal-Style is served with a peppery, marjoram-flavoured buttered rice.

A well-chilled Pouilly Fume zuould be the ideal accompaniment.

6 SERVINGS

2 oz. butter

2 lb. very large shrimps, shelled

3 large garlic cloves, crushed

1 green pepper, white pith removed, seeded and chopped

1 red pepper, white pith removed, seeded and chopped

8 oz. small button mushrooms, wiped clean and halved

1 ½ lb. canned peeled tomatoes, chopped

5 fl. oz. dry white wine

1 teaspoon dried thyme

1 bay leaf

1 teaspoon salt

½ teaspoon black pepper

2 teaspoon dried oregano

1 tablespoon beurre manie

1 oz. butter

1 lb. cooked long-grain rice, kept hot -4 teaspoon grated nutmeg

1 teaspoon dried marjoram

2 teaspoon salt

2 teaspoon black pepper

In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the shrimps and fry, turning them over frequently, for 3 to 4 minutes or until they turn pink. Using a slotted spoon, remove the shrimps from the casserole and set them aside on a plate.

Add the garlic and peppers to the casserole and fry, stirring frequently, for 6 minutes. Add the mushrooms and fry, stirring frequently, for a further 2 minutes.

Stir in the tomatoes with the can juice, the wine, thyme, bay leaf, salt, pepper and oregano. Bring the mixture to the boil, stirring constantly. Reduce the heat to low, cover the casserole and simmer the sauce for 10 minutes.

Remove and discard the bay leaf. Stir in the beurre manie, a small piece at a time, stirring until the sauce is thick and smooth. Return the shrimps to the casserole and stir well to mix. Cover the casserole and simmer for 10 minutes, stirring occasionally, or until the fish is cooked.

Meanwhile prepare the rice. In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the rice, nutmeg, marjoram, salt and pepper and cook, stirring constantly, for 8 minutes or until the rice is hot.

Remove the pan from the heat. Spoon the rice into a warmed serving dish, pushing it out to the edges to make a ring.

Remove the casserole from the heat and spoon the shrimp mixture into the rice ring. Serve immediately.

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