Shrimp or Scallops Provencal
Submitted by sheree.collins
Plump shrimp or scallops seared in garlic butter with sweet red pepper strips and a bright squeeze of lemon. This 5-ingredient Provencal-style seafood dinner is on the table in 30 minutes over steamed rice.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minFive ingredients. Thirty minutes. One gorgeous plate of food that smells like the south of France.
Shrimp (or scallops, your call) get a quick sear in garlic butter alongside strips of sweet red bell pepper. A hit of lemon juice and sliced green onions finish the whole thing with brightness and color.
Spoon it over steamed rice and you’ve got a weeknight dinner that punches well above its weight.
Variations
- Scallops: Swap in sea scallops for a sweeter, more buttery bite. Sear them without moving for 2 minutes per side to get that golden crust.
- White wine finish: Splash in a couple tablespoons of dry white wine right before adding the lemon juice for extra depth.
- Herbed: Toss in fresh chopped basil or parsley at the very end for a pop of green.
Pro Tips
- Get your pan screaming hot before adding the shrimp. You want a sear, not a steam.
- Don’t overcrowd the pan. If your shrimp are piled on top of each other, they’ll release moisture and turn rubbery.
- A pound of shrimp cooks fast. Start checking at 3 minutes. The second they curl into a C shape and turn pink, pull them off the heat.
Ingredients
Directions
Peel and devein shrimp.
Rinse and pat dry with paper towl.
Melt garlic in large fry pan.
Add shrimp and red pepper strips: and stir-fry over medium heat about 5 minutes or until shrimp is cooked.
Stir in green onion and lemon juice.
Serve with steamed rice. Scallops can be substitued for shrimp.
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