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Provençal shrimp

ByronTalbott · ♥ 518 likes · 12.3K views · 5 min video

Read about shrimp in the BrightCulinary Book

Provençal shrimp, from the video
Timestamp
Ingredients
Method
Techniques
  • ½ whole onion
  • ¼ cup fennel
  • ½ cup whole teardrop tomatoes cherry tomatoes
  • 6–8 whole shrimp
  • ½ cup white wine
  • 2 tbsp fennel tops
  • 1 tsp fresh thyme
▶ 0:00
Cut the onion into wedges, keeping the root attached.
Onion and fennel prepSlicingRead
▶ 0:23
Set a rondeau on the grill right over the hot coals; add a good amount of olive oil, then the onions and fennel.
▶ 0:23
  • olive oil
Sweat with almost no color, seasoning with a bit of salt and pepper, about a minute to soften.
▶ 0:48
  • salt
  • pepper
  • mustard
Add the whole teardrop or cherry tomatoes and a little mustard.
▶ 1:21
Butterfly the shrimp and add them; cooking is very quick once they hit the pan.
Tomatoes, mustard and the shrimpButterflyingRead
▶ 1:21
  • crushed garlic
  • butter
Add white wine, a tiny bit of crushed garlic and a couple of knobs of butter.
▶ 2:01
  • 1 piece bread
  • olive oil
  • rosemary
Oil a piece of bread on both sides and grill until charred.
Grilling the breadGrillingRead
▶ 2:38
  • oregano
Chop fennel tops, rosemary, thyme and oregano; chop the hearty herbs very finely in case they are woody.
The Provençal herbsChoppingRead
▶ 2:58
  • lemon
Scatter the herbs over the shrimp and finish with a squeeze of lemon. Serve with the grilled bread for the broth.