Simple Seafood Dish Shrimp in a Sweet Paprika Sauce

During our trip to Paris, I created this easy seafood dish after a trip to the Les Halles market. I used three vendors: Poissonnerie Chez Miguel for the excellent shrimp — their array of seafood was so fresh and beautiful (with thanks for allowing me to use the photo above of the shrimp); I bought my sweet paprika, Herbes de Provence, and fleur de sel from Le Palais des Épices — their selection of spices and herbs is exceptional, and the staff are so helpful, and I finished my shopping at Les Belles Caves — the owners are incredibly knowledgeable and worked with me to pair my dish. Please click here to read the original article for crevettes aux paprika doux, photos from our market shopping, and the wine pairing.

Simple Seafood Dish Shrimp in a Sweet Paprika Sauce

David Scott Allen at Cocoa & Lavender

This restaurant-quality dish of plump shrimp in a fragrant, wine-infused sauce delivers bold, elegant flavours with minimal effort.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Lunch Dish, Main Course

Cuisine French, Provencal

Servings 4 people

Equipment

• chef's knife (8-inch)
• skillet all-clad non-stick with lid (12-inch)
• silicone mixing spoon (set of 2)
• bread knife
• cutting board set, bamboo

Ingredients

  

1x2x3x

• 2 tbsp butter
• 1 shallot minced
• 1 tsp sweet paprika use a heaping spoonful
• 1/2 tsp herbes de Provence
• salt and freshly ground black pepper
• 1 cup white wine
• 1 baguette sliced in 4 long slices, pan-grilled in butter (see note)
• 16 Shrimp peeled and deveined (raw or pre-cooked)

Instructions

 

• Melt the butter over medium heat, then add shallot, paprika, and herbes de Provence. Cook until the shallot is clear.
• Add the wine and increase the heat; cook until the wine has reduced and the sauce has thickened. (You can make the sauce in advance.)
• Add the shrimp and cook, turning until opaque or, if using pre-cooked, until they are warmed through.
• Divide the shrimp among the toasts on four plates and spoon sauce over so it soaks into the bread.

Notes

I slice the baguettes at an oblique angle; they are 1/2-inch thick and about 5 to 6 inches long. Another option would be pan-grilled slices of brioche or pain de mie. These other breads are much more tender and easier to cut, but I enjoy the chewiness of the baguette.

Keyword Seafood Recipes, Shrimp

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Buying Herbes de Provence

The ingredients in herbes de Provence, rosemary, thyme, and oregano, are found in the wild in the region. When the rosemary is flowering, take a walk in the dry semi-alpine areas such as the Alpilles for the intoxicating natural fragrance. Many home cooks create their version of herbes de Provence with a blend of the above herbs and other possibilities like sage, anise or culinary lavender.

These dried herbs are from Esprit de Provence. Grown in France, the selection includes Herbes de Provence, Rosemary, Thyme, Oregano, Garlic, Salt with Piment d’Espelette, and Salad Herbs. Buy the collection for your Provençal recipes.

©Glen Durrell Photography

The Okanagan Lavender & Herb Farm is one of over 5,400 farms in western Canada’s Thompson-Okanagan Region. This family-operated farm grows flowers and herbs, producing high-quality botanical products. They sell products for face and skin care, aromatherapy, and culinary items such as herbes de Provence. Shop for Okanagan Lavender & Herb Farm products via the website (shipping within Canada only).

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!