Palm Court Scampi Provencale
Transport your taste buds to the Mediterranean coast with Palm Court Scampi Provençale, a vibrant and flavor-packed seafood dish that's as elegant as it is easy to prepare. Succulent shrimp are sautéed in a luxurious blend of olive oil, butter, and garlic, then simmered with sweet cherry tomatoes, a splash of dry white wine, and a hint of fresh lemon juice for a light yet deeply satisfying sauce. Finished with aromatic parsley and thyme, this dish is a perfect combination of freshness and richness. Ready in just 30 minutes, Palm Court Scampi Provençale makes for a quick gourmet dinner that’s perfect served with crusty bread to soak up every last drop of the zesty Provençal sauce. Ideal for seafood lovers, it’s a surefire way to impress your guests with minimal effort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Large shrimp (peeled and deveined)
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cloves Garlic (finely minced)
- 200 grams Cherry tomatoes (halved)
- 125 milliliters Dry white wine
- 2 tablespoons Fresh lemon juice
- 3 tablespoons Fresh parsley (chopped)
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 loaf Crusty bread (for serving, optional)
Instructions
Rinse the shrimp under cold water, pat them dry with a paper towel, and set aside.
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and frothy.
Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant. Be careful not to let it burn.
Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the halved cherry tomatoes and sauté for 2 minutes, stirring occasionally, until they start to soften.
Pour the white wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Add the lemon juice, fresh thyme leaves, salt, and black pepper to the skillet. Stir to combine and let the sauce simmer for 3-4 minutes to allow the flavors to meld.
Return the cooked shrimp to the skillet and toss gently in the sauce to coat. Cook for an additional 1-2 minutes to reheat the shrimp.
Sprinkle the dish with freshly chopped parsley and remove it from the heat.
Serve immediately, either as a standalone dish or with crusty bread for dipping in the flavorful sauce.
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1038 mg | 346% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 215.9 g | 79% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 14.6 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2393 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
