Shrimp Provençale
New Deal - New York City
Gourmet March 1988

 
Gourmet

For the tomato fondue:
5 garlic cloves, minced
3 tablespoons olive oil
1/2 cup minced onion
2 bay leaves
2 tomatoes, peeled, seeded, chopped

15 shrimp (1/2 pound), shelled, deveined
1 cup milk
1/2 cup all-purpose flour
1/3 cup vegetable oil
1 teaspoon minced garlic
3 tablespoons chicken broth
1 cup minced fresh parsley leaves
6 tablespoons cold unsalted butter

Make the tomato fondue: In a skillet cook the garlic in the oil over moderately low heat until it is pale golden, add the onion and the bay leaves, and cook the mixture, stirring, until the onion is softened. Add the tomatoes and cook the mixture, covered, for 15 minutes. The tomato fondue may be made up to 2 days in advance and kept covered and chilled.
In a bowl dip the shrimp in the milk and dust them with flour, shaking off the excess. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the shrimp for 30 seconds on each side, or until they are golden. Transfer the shrimp with tongs to a plate and keep them warm. Pour off all but 1 tablespoon of the oil in the skillet and in the remaining oil cook the garlic, stirring, for 30 seconds. Add the tomato fondue, the broth, and the parsley, bring the mixture to a boil, and discard the bay leaves. Remove the skillet from the heat, swirl in the butter, 1 tablespoon at a time, and add salt and pepper to taste. Divide the sauce among 3 heated plates and arrange 5 shrimp on each plate. Serves 3.