The first time I tried provencal shrimp was about decade ago when working for Thomas Keller at Bouchon in Beverly Hills and it has left a lasting impression ever since. It's meant to highlight the fruits of the sea, farm, and vineyard all in one dish. It can be customized in many ways, but maintaining the base of onions, garlic, wine, mustard, and herbs is a must. I hope you enjoy the recipe and please drop a comment letting me know your thoughts on it!!
Ingredients:
6-8 large shrimp, peeled and deveined
1/2 medium yellow onion
1/2 garlic clove
1/2 cup white wine
1 tsp dijon mustard
1/2 cup teardrop tomatoes
1/4 cup chopped fennel bulb
2 tbsp chopped fennel tops
1 tsp chopped rosemary
1 tsp chopped oregano or marjoram
1 tsp chopped thyme
1/4 lemon, juiced
salt and pepper to taste
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