Shrimp Provencal Recipe -
Shrimp Provencal Recipe
  • READY IN 55 mins

Shrimp Provencal

Recipe by  

"For a gourmet meal this is very easy to prepare. Leftovers reheat well the next day too! Instead of using fresh shrimp like the recipe originally called (took too long the first time I did it) we now use frozen, raw, peeled and it tastes the exact same, but with 1/4 of the time! This is great over rice and served with French bread."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    55 mins


  1. Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
  2. Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2007

Just tried this tonight for dinner and it was outstanding. I am a garlic fan so next time I would add a little more garlic, but just as it was, it was excellent. Thanks for submitting this recipe.

Most Helpful Critical Review
Jun 20, 2008

I didn't bother with the tomato paste - 1. I didn't want to open a can for just a couple of tbsps. 2. The sauce was decently thick enough already. Personally, I loved the fennel flavor but Husband definitely did not. All in all, this was ok but I thought it needed something else. Maybe a sprinkle of crumbled feta? This recipe would work with chicken or scallops/fish. Thanks.

Dec 03, 2008

I enjoyed this recipe, but changed it a little to suit my taste. I used half red peppers and half green peppers and a lot more garlic. I also added crushed red pepper to add a little kick. It turned out great!

Nov 09, 2008

This is a very healthy and flavorful recipe. I love it. I wanted to serve it over rice and needed more juice, so I doubled the wine, tomatoes, tomato paste, fennel, and thyme. I also omitted 1Tb of the oil. Otherwise, I followed the recipe and it was so delicious!

Oct 20, 2010

I've never tried any version of shrimp Provençal, so it's possible that I don't know what to expect of such a dish, but I wasn't pleased. It tasted more like a puree of veggies to me, though I didn't use white wine, and didn't have tomato paste (I substituted with tomato sauce). Obviously I'm no gourmet chef, or this would've been better. Just don't think I'll try again.

Mar 15, 2010

easy and delicious...and even better tasting the next day!

Apr 11, 2011

So sorry, but we didn't love it. Seemed bland and blah. I just can't place what would improve it.

Aug 05, 2010

Delightful! Was very fond of this recipe. Step son and I prepared this dinner for my husband, he enjoyed evey bite! :)


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  • Calories
  • 249 kcal
  • 12%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 25 g
  • 50%
  • Sodium
  • 322 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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