Shrimp Provencale

Shrimp Provencale

When I lived in California, I worked at a lovely French restaurant named Matisse. They had the absolute best sauce for a Ribeye steak (which I still try to imitate at home). One of my other favorites was what they called “Shrimp Provencale.” It’s a very simple recipe and will hit the spot if you are craving something decadent. Or, maybe you would like to impress a date? Whip this up and serve with some nice crispy French Bread and salad. Voila!


Shrimp Provencale

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Main Course
Keyword: Easy, Seafood


  • 1 lb fresh shrimp
  • 5 cloves garlic (chopped fine)
  • 1 tbsp olive oil
  • 6 tbsp butter
  • ¼ cup white wine or cooking wine
  • ¼ cup fresh basil (sliced thinly)
  • fresh lemon wedges
  • 2 ripe tomatoes (Chopped in 2-inch pieces)


  • Peel and devein the shrimp. If you don't know how to do this, google it! Super easy.
  • Add olive oil add 1 tbsp of butter to skillet over medium-high heat.
  • Add garlic and saute a minute or two until fragrant. Be careful not to brown it. Add tomatoes a saute for 1 minute.
  • Add shrimp and saute about 3 minutes. Add wine and butter. Cook until shrimp is pink and opaque. About 2 to minutes more. Toss in the fresh basil and serve immediately with some nice crusty French Bread.

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