Simple Garlic Shrimp with Wine Sauce & Herbes de Provence

If dried herb blends are not a kitchen staple in your home already, then you’re really missing out. They are an effortless way to add salt-free flavor to nearly any dish, from soups and sauces to casseroles and meat rubs. And even if you’re not much of a cook, a pinch of good dried herbs will give a wonderful boost to any readymade meal.

I’m all about DYI-ing your own spice mixes and herb blends for a number of reasons, namely to control salt, additives, preservatives, and last but not least freshness. I suppose we have launched a mini-series of sorts here, as I’m showing you how to easily put together some of the most famous blends: we tackled Greek Seasoning in my previous post, and we’re making Herbes de Provence today (along with a classic seafood recipe to use it with)—Italian Seasoning will soon follow, I promise. Let’s get onto swirling and mixing:

Herbes de Provence & Garlic Shrimp with Wine Sauce

Truth be told Provençal grandmothers were not aware of the famous seasoning that we nowadays call herbes de Provence but individually used thyme, rosemary, and savory gathered in the countryside. It wasn’t until the 1970s when Julia Child began teaching home chefs around the world about French cooking that commercial varieties of the mixture like that of Ducros (now part of McCormick & Co) began popping up in grocery stores. These blends contain savory, marjoram, rosemary, thyme, and oregano. In the US market lavender is also typically included—perhaps due to the association of Provence with lavender fields—though lavender appears nowhere in the recipes of Jean-Baptiste Reboul‘s famous anthology of Provençal cooking.

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Herbes de Provence

Mix Herbes de Provence with olive oil to coat chicken, fish, tomatoes or potatoes for roasting. Or to rub turkey, beef, lamb, or veal. Add to a pizza sauce or season salads and sauces, as well as soups and stews.

Course

Spice Blends

Cuisine

French, Provençal

Prep Time

2 minutes

Servings

spice jar

Ingredients

• 1 tablespoon dried lavender flowers
• 1 tablespoon dried, minced rosemary
• 1 tablespoon dried, minced savory
• 1 tablespoon dried parsley
• 1 tablespoon dried thyme
• 1 tablespoon dried marjoram
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon ground fennel seeds
• 1 teaspoon dried tarragon

Course Spice Blends Cuisine French, Provençal Prep Time 2 minutes Servings spice jar Ingredients 1 tablespoon dried lavender flowers 1 tablespoon dried, minced rosemary 1 tablespoon dried, minced savory 1 tablespoon dried parsley 1 tablespoon dried thyme 1 tablespoon dried marjoram 1 tablespoon dried basil 1 teaspoon dried oregano 1 teaspoon ground fennel seeds 1 teaspoon dried tarragon

Instructions

1. Measure out your ingredients carefully —if you go down the list in a hurry, it's possible to misread quantities or to leave an herb out!
2. Make sure you double-check and take your time. Whisk to combine.
3. Store in an airtight container for up to 6 months.

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Οι συνταγές στα ελληνικά:

Μείγμα Προβηγκίας

Γαρίδες Προβηγκίας με σκόρδο & κρασί

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Simple Garlic Shrimp with Wine Sauce

Course

Seafood

Cuisine

Greek, Italian

Prep Time

15 minutes

Cook Time

8 minutes

Servings

Ingredients

• 1 pound jumbo shrimp, shelled and deveined (500 g)
• salt & freshly ground pepper
• 2 tablespoons unsalted butter
• 2 teaspoons minced garlic
• ¼ cup dry white wine (60 ml)
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon grated lemon zest
• 1 teaspoon Herbes de Provence seasoning blend

Course Seafood Cuisine Greek, Italian Prep Time 15 minutes Cook Time 8 minutes Servings Ingredients 1 pound jumbo shrimp, shelled and deveined (500 g) salt & freshly ground pepper 2 tablespoons unsalted butter 2 teaspoons minced garlic ¼ cup dry white wine (60 ml) 1 tablespoon freshly squeezed lemon juice ¼ teaspoon grated lemon zest 1 teaspoon Herbes de Provence seasoning blend

Instructions

1. Arrange the shrimp on a clean surface (e.g. a large cookie sheet) so that they are evenly spaced and lay flat. Pat them completely dry with a paper towel. Season with salt and pepper.
2. Melt butter over medium-high heat in a large skillet or saucepan. When the foam subsides, add in the shrimp all at once. Let them cook for one minute without tossing them around. Add the garlic and cook for an additional minute. Turn the shrimp over and cook for two more minutes. Transfer shrimp to a bowl.
3. Return skillet to the heat and pour in the wine and lemon juice. Boil the liquid until slightly thickened, about half a minute. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lemon zest and Herbes de Provence into the sauce. Pour the sauce over the shrimp, season with a little bit more salt and pepper to taste and toss to combine. Serve immediately.

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*images by Athina D. Pantazatou for Kicking Back the Pebbles