Keiser University Chef Prepares Shrimp Provençal on WCTV
Keiser University’s Chef James Taylor joined WCTV anchors Annalise Iraola and Rob Nucatola in the Tallahassee studio to demonstrate how to prepare Shrimp Provençal, the station reported.
The recipe requires specific ingredients, including four tablespoons of extra virgin olive oil, a half cup of small-diced shallots, and two pounds of large peeled and deveined shrimp sized at 21 to 25 count. Additional items include one cup of dry white wine, preferably Sauvignon Blanc, two tablespoons of chopped fine parsley, two tablespoons of thyme leaves without stems, two tablespoons of fresh lemon juice, four tablespoons of unsalted butter, and sea salt and black pepper to taste. Sliced baguettes are served on the side.
Step-by-Step Cooking Directions
Preparation begins in a large skillet by heating the olive oil over medium heat. Cooks add the onions and garlic, cooking them for approximately two minutes while stirring constantly to prevent the onions from taking on color. The shrimp and tomatoes go into the skillet next for another minute of cooking. While continuing to stir, the cook pours in the wine and lets the mixture cook for an additional three to five minutes until the liquid reduces by two-thirds.
The thyme and parsley are added for one final minute of cooking before removing the skillet from the heat. Cooks then stir in the butter and lemon juice, adding salt and pepper to taste. The dish is served immediately with two slices of warm baguette on the side.
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