French cuisine · Fish & Seafood

Gambas à la Provençale

Jumbo shrimp fried in garlic oil and briefly tossed with tomatoes, white wine and parsley.

Ingredients · for 4 servings

• 16 large shrimp
• 5 cloves garlic
• 400 g ripe tomatoes
• 120 ml dry white wine
• 5 tbsp olive oil
• 1 bunch flat-leaf parsley
• 1 lemon
• 1 pinch chili flakes
• Salt, pepper

Instructions

1. Peel the shrimp except for the tail, slit along the back, remove the dark vein and pat dry.
2. Blanch the tomatoes, peel, deseed and dice; cut the garlic into thin slices and finely chop the parsley.
3. Heat 3 tbsp olive oil in a wide pan until very hot and fry the shrimp for 90 sec per side, until pink outside, then remove and set aside.
4. Add the remaining oil to the pan, let the garlic and chili flakes turn fragrant over medium heat for 1 min without letting the garlic brown.
5. Add the diced tomatoes and white wine and cook down uncovered for 6-8 min, until the sauce is creamy, then season with salt and pepper.
6. Return the shrimp with their released juice to the pan, toss for 1 min, sprinkle with parsley and serve with lemon wedges and baguette.