Shrimp Provencal, a Classic Seafood Dish from Provence

Any kind of aquatic life that is regarded as food fit for consumption by humans is called seafood and includes fish and shellfish.

Fish are of two kinds, either 'Round fish or Flat fish' and come from Saltwater (Ocean) or Freshwater (Dams, Rivers, and Lakes). On the other hand, shellfish include various species of Molluscs (Squids, Mussels, Oysters, Octopus) and Crustaceans (Lobsters, Crabs, Shrimp).

The most important factor to look into when choosing fish for a dish is the color of the flesh. The flesh is described as either 'white or dark' and the dark-colored fish can range from a pinky-red to orange or even brown in color. The oil content within the flesh determines the color; the higher the oil content the darker the color.

Classification and category of fish and shellfish helps determine the method of cooking that could be suitable for each kind.

To learn more about the points to keep in mind when choosing fresh Fish, fresh Molluscs, fresh Crustaceans, and some popular types of Seafood, you can go through the introductory lesson: Seafood… Cooking Fish, Shellfish, and more!

‍Seafood Recipe of the Day - The Shrimp Provencal

What Is Shrimp Provencal

Shrimp Provencal is a classic seafood dish from Provence, a picturesque region on the Mediterranean coast of Southeast France. Built on olive oil, tomatoes, garlic, and herbs, it leans closer to Italian cooking than to classic French cuisine.

A la Provencal describes the many dishes of the Provence region of France. They vary widely but share the same building blocks, fresh vegetables, seafood, herbs, and plenty of olive oil, which make Provencal cooking simple yet intensely flavoured.

Is Shrimp Provencal the Same as Prawns Provencal

Yes. Shrimp Provencal and prawns Provencal are the same dish under two names. In American English it is called shrimp Provencal, while in British, Australian, and much of international English it is written prawns Provencal, because prawns and shrimp are used interchangeably in home kitchens. You will also see it listed as seafood Provencal on menus that broaden the mix with mussels or squid, and as scampi Provencal or gambas Provencal when larger prawns are used. Whichever name a recipe uses, the method is the same: shellfish quickly sauteed, then finished in a garlicky tomato sauce with olive oil, herbs, and Kalamata olives in the Provencal style.

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This Dish

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Shrimp Provencal Recipe

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How to Make Shrimp Provencal

1. Heat oil in large sauté pan/ skillet over medium-high heat.
2. Add shrimp and sauté for about a minute until just pink in colour.
3. Use a slotted spoon to transfer the shrimps into a bowl.
4. Add bell peppers, onion, and garlic to the pan.
5. Sauté until the onions soften for about 4 minutes.
6. Add tomatoes with juices along with tomato paste and bring to a boil.
7. Reduce heat to medium-low, cover, and simmer until flavors blend for about 10 minutes.
8. Add shrimp, olives, and cook for another 2-3 minutes.
9. Add the thyme and basil, then season with salt & black pepper and take it off the heat.
10. Serve with rustic bread.

Frequently Asked Questions

 Q: What does Provencal mean in cooking?

A: In cooking, "a la Provencal" describes dishes from the Provence region of southern France. They are built on fresh vegetables, seafood, herbs, garlic, and plenty of olive oil, which makes Provencal food simple but intensely flavoured. Shrimp Provencal is a classic example.

Q: Is shrimp provencal French or Italian?

A: Shrimp Provencal comes from Provence in Southeast France, so it is French by origin. In style, though, it leans closer to Italian cooking, because it relies on tomatoes, garlic, olive oil, and herbs rather than the butter and cream of classic French cuisine.

Q: What do you serve with shrimp provencal?

A: Shrimp Provencal is traditionally served with rustic, crusty bread to soak up the tomato sauce. It also works well spooned over rice or pasta, or alongside a simple green salad for a fuller meal.

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