Shrimps is an excellent source of low-fat protein with low calories too and is strongly suggested for healthy eating balanced diets, but the reason I love shrimps is not this. Shrimps, as you may already know from my posts so far, is the type of food we cook very often but the only reason we do this, is because we simply love how they taste. The cooking variations are endless, from salads to creamy sauces, grilled or in a risotto and I can dedicate hundreds of other posts to cooking shrimps but today I chose a family recipe that I learned at a very young age, called shrimp Provencal.
We used to eat shrimps in summer mostly, because living in a Mediterranean country, besides the endless sun and pure white and blue, another plus is the fresh fish you get daily, either at food markets or directly from the harbor. In Cyprus we have lot’s of local harbors with traditional and classy fish boats and fishermen with big mustaches and straw hats who deliver their freshly picked fish in big baskets and you can buy them directly from them in grease proof paper. This is what my dad used to make and always brought home fresh daily picked fish and this is what I try to do also. That is why in the Mediterranean we eat fish more in summer time.
Shrimp Provençal is a French recipe, inspired by the French countryside, that is why it includes simple ingredients like tomatoes, garlic and pure olive oil. I know you already know that garlic and pure olive oil are the ingredients I can’t live without but trust me this is what makes food so special and both have amazing nutritious and health benefits.
This is an amazingly delicious recipe but with a heavy type of sauce so it is best to be eaten at lunch or a supper and it works miracles with aromatic jasmine rice or French village bread. So load yourself with some shrimps as fresh as possible and head to the kitchen for a new experience.
Level of difficulty: 4/5
Estimated time in the kitchen: 45 minutes
Calories: per portion: 308cal
Cost: €55 (for 2 persons)
** please note that the cost of food applies only for Cyprus
Type of food: healthy
1/4 cup extra-virgin olive oil
15 medium-sized shrimps peeled and de-veined
Himalayan Salt and garlic powder
3-4 large garlic cloves, very finely chopped
1 small bunch of finely chopped chives
10-15 cherry tomatoes
1 cup of grated ripe tomatoes
¾ of a cup tomato paste
2 tablespoons of small capers, drained (optional)
Add the mashed or finely chopped garlic and chives in the pan and cook for two minutes
Add the shrimps to the pan and cook over high heat until they are lightly browned and pink for about 10 minutes. Stir frequently
Add the remaining olive oil to the pan, along with the capers, and cook for 30 seconds
Turn the shrimps occasionally and add the cherry tomatoes until soften and broken (That will take about 2-3 minutes)
Add the tomato sauce and grated tomatoes
Cover and cook over low heat until the shrimps are cooked through and the sauce is slightly reduced, 4 to 5 minutes
Transfer the shrimps to an ovenproof dish, cover with foil and place them in the oven for 5-6 minutes
Remove and serve them with Jasmine aromatic rice that you have prepared from before or village French bread.
In your plate place the rice under and put the shrimps on top and pour the Provencal sauce on top. Sprinkle the shrimp with really finely chopped parsley (about a spoon in each plate and serve.
I know I sound banal and like I am repeating myself constantly, but yes, fish works miracles with incredibly cold white wine. So as I always say, choose a really-really cold fruity wine or a chardonnay.