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For the past few months I have been looking and looking for Herbes De Provence and
- Thread starter elenor
- Start date
Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika
Google "Herbes de Provence recipe" or "Smoked Paprika recipe"
Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika Bon Appétit | June 2004
Even easier: Buy frozen peeled deveined shrimp and thaw before cooking.
Yield: Makes 16 servings as part of buffet
Nonstick vegetable oil spray
3 pounds uncooked jumbo shrimp, peeled with tails left intact, deveined
3 red bell peppers, cut into 1 1/2-inch triangles
6 tablespoons olive oil
6 garlic cloves, minced
2 1/2 tablespoons smoked paprika*
1 teaspoon cayenne pepper
1 1/2 tablespoons chopped fresh oregano
1/2 cup dry Sherry
Spray two 13x9x2-inch metal baking pans with nonstick spray. Mix shrimp, peppers, oil, garlic, smoked paprika, and cayenne in large bowl to coat. Divide mixture between prepared pans, arranging shrimp in single layer. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)
Preheat oven to 400°F. Roast shrimp 10 minutes. Turn shrimp; sprinkle with oregano. Roast until shrimp are just opaque in center, about 7 minutes longer. Transfer shrimp and peppers to platter. Place pans over 2 burners on medium heat. Add half of Sherry to each; boil until reduced by half, scraping up browned bits, about 2 minutes. Drizzle over shrimp and serve warm or at room temperature.
*Sold at Middle Eastern markets, specialty foods stores, and some supermarkets.
Epicurious.com © Condé Nast Digital, Inc. All rights reserved.
http://www.epicurious.com/recipes/food/views/Garlic-Roasted-Shrimp-with-Red-Peppers-and-Smoked-Paprika-109580
Google "Herbes de Provence recipe" or "Smoked Paprika recipe"
Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika Bon Appétit | June 2004
Even easier: Buy frozen peeled deveined shrimp and thaw before cooking.
Yield: Makes 16 servings as part of buffet
Nonstick vegetable oil spray
3 pounds uncooked jumbo shrimp, peeled with tails left intact, deveined
3 red bell peppers, cut into 1 1/2-inch triangles
6 tablespoons olive oil
6 garlic cloves, minced
2 1/2 tablespoons smoked paprika*
1 teaspoon cayenne pepper
1 1/2 tablespoons chopped fresh oregano
1/2 cup dry Sherry
Spray two 13x9x2-inch metal baking pans with nonstick spray. Mix shrimp, peppers, oil, garlic, smoked paprika, and cayenne in large bowl to coat. Divide mixture between prepared pans, arranging shrimp in single layer. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)
Preheat oven to 400°F. Roast shrimp 10 minutes. Turn shrimp; sprinkle with oregano. Roast until shrimp are just opaque in center, about 7 minutes longer. Transfer shrimp and peppers to platter. Place pans over 2 burners on medium heat. Add half of Sherry to each; boil until reduced by half, scraping up browned bits, about 2 minutes. Drizzle over shrimp and serve warm or at room temperature.
*Sold at Middle Eastern markets, specialty foods stores, and some supermarkets.
Epicurious.com © Condé Nast Digital, Inc. All rights reserved.
http://www.epicurious.com/recipes/food/views/Garlic-Roasted-Shrimp-with-Red-Peppers-and-Smoked-Paprika-109580
sandi-in-hawaii
Well-known member
kpinky's Feta and Pink Peppercorns!!!
I'm too lazy to search for the original post, but it's:
Feta Cheese, either whole or crumbles
Olive Oil
Pink peppercorns, crushed
Herbs de Provence
Mix together (use lots of olive oil). Serve with crackery things.
YUM!
I'm too lazy to search for the original post, but it's:
Feta Cheese, either whole or crumbles
Olive Oil
Pink peppercorns, crushed
Herbs de Provence
Mix together (use lots of olive oil). Serve with crackery things.
YUM!
heather_in_sf
Well-known member
I often add it to scrambled eggs, and for a picnic I rolled a log of goat cheese in it liberally >>>
and that was super delicious. I put the leftover cheese in mac'n cheese and that was great too!
Another use for herbs de Provence is to mix it with mayo and a little milk or cream for a creamy herb salad dressing.
It's one of my favorite herb blends!!
and that was super delicious. I put the leftover cheese in mac'n cheese and that was great too!
Another use for herbs de Provence is to mix it with mayo and a little milk or cream for a creamy herb salad dressing.
It's one of my favorite herb blends!!
florisandy
Well-known member
Rec: Roasted Salmon with Smoked Paprika Glaze - a big favorite of mine
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=29387
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=29387
Scalloped Potatoes with Goat Cheese and Herbes de Provence
This is delicious!
SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE
The blend of dried herbs known as herbes de Provence usually consists of basil, thyme, rosemary and oregano. Sometimes lavender is also included, which adds a flavor that is the most evocative of Provence. An accomaniment to Herb-and Spice-roasted Beef Tenderloin with Red Wine-Shallot Sauce.
1 1/2 cups whipping cream
1 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup minced shallots
1 tablespoon minced garlic
4 teaspoons herbes de Provence*
3/4 teaspoon salt
1 10 1/2- to 11-ounce log soft fresh goat cheese, crumbled
4 pounds russet potatoes, peeled, thinly sliced
*A dried herb mixture available at specialty foods stores and some supermarkets.
Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.
Serves 8.
Bon Appétit
December 1996
This is delicious!
SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE
The blend of dried herbs known as herbes de Provence usually consists of basil, thyme, rosemary and oregano. Sometimes lavender is also included, which adds a flavor that is the most evocative of Provence. An accomaniment to Herb-and Spice-roasted Beef Tenderloin with Red Wine-Shallot Sauce.
1 1/2 cups whipping cream
1 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup minced shallots
1 tablespoon minced garlic
4 teaspoons herbes de Provence*
3/4 teaspoon salt
1 10 1/2- to 11-ounce log soft fresh goat cheese, crumbled
4 pounds russet potatoes, peeled, thinly sliced
*A dried herb mixture available at specialty foods stores and some supermarkets.
Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.
Serves 8.
Bon Appétit
December 1996
shaun-in-to
Well-known member
Rec: Here's another salmon, but with the herbes de Provence this time
http://www.epicurious.com/recipes/food/views/Tomato-and-Fennel-Stuffed-Salmon-with-Basil-Sauce-238698
http://www.epicurious.com/recipes/food/views/Tomato-and-Fennel-Stuffed-Salmon-with-Basil-Sauce-238698
Herbs d'Provence & Spanish Paprika
First a recipe for Herbs d'Provence - or visit the south of France!
Herbs d’Provence
3 tablespoons oregano leaves
3 tablespoons thyme leaves
1 teaspoon basil leaves
1 teaspoon sage leaf
3 tablespoons savory
2 tablespoons lavender flowers (for me – optional)
1 teaspoon rosemary
Crumble/chop herbs into a usable mixture.
Combine and mix well.Store the mixture in small airtight jars in a dark cool location.
*if using fresh herbs triple amount and lay out to dry.
Smoked Paprika - comes in 3 strengths,from sweet/dolce to hot Pimenton de la Vera Picante. Spanish is best.
Store in refrig, it is a chile pepper, which bugs adore. Do a taste test - sprinkle on a piece of bread or apple slice. Some salads & fish I like dolce; for appetizers, meats the hot hits the spot - remember taste and add more to please you. Sue
First a recipe for Herbs d'Provence - or visit the south of France!
Herbs d’Provence
3 tablespoons oregano leaves
3 tablespoons thyme leaves
1 teaspoon basil leaves
1 teaspoon sage leaf
3 tablespoons savory
2 tablespoons lavender flowers (for me – optional)
1 teaspoon rosemary
Crumble/chop herbs into a usable mixture.
Combine and mix well.Store the mixture in small airtight jars in a dark cool location.
*if using fresh herbs triple amount and lay out to dry.
Smoked Paprika - comes in 3 strengths,from sweet/dolce to hot Pimenton de la Vera Picante. Spanish is best.
Store in refrig, it is a chile pepper, which bugs adore. Do a taste test - sprinkle on a piece of bread or apple slice. Some salads & fish I like dolce; for appetizers, meats the hot hits the spot - remember taste and add more to please you. Sue