Shrimp de Provence

This is a great recipe for that special occasion meal.   Jimmy and I found ourselves with no children one evening right before Christmas (a very rare event) and just wanted to stay home, have a nice dinner, and watch a movie together.  I fixed this recipe and it was such a treat!  This appetizer is served at Max’s Brick Oven Grill, but you can easily make a meal of it by adding a salad.  Max’s is our favorite restaurant in Paducah.

Italian Salsa:

6 seeded and diced Roma tomatoes

1 Tablespoon sliced garlic

2 Tablespoons chopped onion

2 Tablespoons olive oil

2 Tablespoons balsamic vinegar (do not substitute another vinegar, balsamic is a must)

salt and pepper to taste

Cut tomatoes in half, squeeze out seeds and dice.  In 2 Tablespoons of olive oil, saute the onion until soft.  Add garlic, toss to coat with oil and cool.  Add the remaining ingredients then cover and refrigerate until ready to use.  This can be made ahead and will keep several days in the refrigerator.  This salsa is good on grilled crusty bread with a sprinkling of fresh parmesan for a bruschetta appetizer.

Provence Herb Butter

1 stick butter, softened at room temperature

1 Tablespoon finely chopped green onion

2 Tablespoons chopped fresh garlic

salt and pepper to taste

1 Tablespoon bread crumbs

1/4 teaspoon of each of the following herbs:  basil, oregano, thyme, tarragon, rosemary, parsley

1 Tablespoon lemon juice

Mix all ingredients into softened butter with a rubber spatula or spoon until well combined,  Cover with plastic wrap and refrigerate until ready to use.  This can also be made ahead and kept until ready to use.  This butter is excellent on grilled steaks and fish also.

Final ingredients:

12 good sized fresh shrimp, cleaned and deveined (or equivalent in smaller shrimp)

 slices of country french or Tuscan bread (use a good crusty bread, Leah’s 19 hour Bread in another post would be an excellent choice)

olive oil

1/2 cup white wine (I use the cooking wine available in the grocery)

2 lemon wedges

Brush olive oil on both sides of the bread and grill in a skillet until toasted on both sides. 

 Cut each slice into triangles (or in half depending upon the shape of the bread you use) and arrange on plate.  Place a scoop of Italian salsa in the center of each plate.  Place about 2/3 of the Provence butter in a skillet and add the shrimp.  Saute until the shrimp turns pink, add wine and shake the skillet back and forth until the sauce begins to boil.  Remove from heat and add the remaining butter.  Return to the heat and bring back to a boil while shaking the pan. 

Remove the shrimp and arrange on the toasted bread.  Pour some of sauce over each slice and garnish with lemon wedges.

And in case you’re wondering, that’s sparkling grape juice, not wine!  Sparkling grape juice is a  Christmas tradition at our house!