Ingredient: fresh tarragon, chopped

If you are not familiar with ‘Herbs de Provence‘, it is a mixture of dried herbs considered typical of the Provence region in Southeastern France. This region is known for endless vineyards, olive groves and its vibrant, purple lavender fields. Lavender is the herb that adds a distinctive scent as well as working beautifully with the rest of the herbs (thyme, marjoram, savory, oregano & rosemary) that make up this blend.

Prior to the commercialization of the product in the 1970’s, the person responsible for bringing the French phrase into the vocabulary of cooks around the world was non other than Julia Child (American-turned-French chef), who included it in a recipe in her classic cookbook ‘Mastering the Art of French Cooking‘.

This iconic French spice blend can easily elevate any number of meals. Like most spice blends, there is no set formula for the ideal Herbs de Provence. While it uses ingredients that are found in the North American creation known as ‘Italian Spice‘ (with the exception of basil), it also includes lavender flowers and has a strong floral taste.

Although I am using the individual herbs in this recipe, you can easily substitute with bottled, dried Herbs de Provence with no problem. They are readily available in the larger grocery stores. This makes such a great tasting meal …. well worth your time.

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Herbs de Provence Shrimp

Votes: 3
Rating: 4.33
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Course

Main Dish

Cuisine

American, French

Keyword

herbs de Provence shrimp over couscous

Servings

MetricUS Imperial

Ingredients

• 100 gm bacon
• 250 gm mushroom, quartered or sliced
• 1/2 medium onion, minced
• 1 clove garlic, minced
• 3/4 cup frozen peas, thawed
• 3 Tbsp fresh basil, chopped
• 3/4 tsp lemon zest
• 2 Tbsp olive oil, divided
• 1 tsp sea salt
• pepper to taste
• 340 gm Wild, raw jumbo shrimp, peeled & deveined
• 1 1/2 tsp fresh thyme
• 1 1/2 tsp fresh marjoram, oregano OR savory, chopped
• 3/4 tsp rosemary, chopped
• 1/4 tsp dried lavender
• 1 1/2 cups vegetable broth
• 1 cup Israeli couscous (plain Or turmeric)
• 1 1/2 Tbsp lemon juice
• 2 tsp fresh tarragon, chopped

Course Main Dish Cuisine American, French Keyword herbs de Provence shrimp over couscous Servings MetricUS Imperial Ingredients 100 gm bacon 250 gm mushroom, quartered or sliced 1/2 medium onion, minced 1 clove garlic, minced 3/4 cup frozen peas, thawed 3 Tbsp fresh basil, chopped 3/4 tsp lemon zest 2 Tbsp olive oil, divided 1 tsp sea salt pepper to taste 340 gm Wild, raw jumbo shrimp, peeled & deveined 1 1/2 tsp fresh thyme 1 1/2 tsp fresh marjoram, oregano OR savory, chopped 3/4 tsp rosemary, chopped 1/4 tsp dried lavender 1 1/2 cups vegetable broth 1 cup Israeli couscous (plain Or turmeric) 1 1/2 Tbsp lemon juice 2 tsp fresh tarragon, chopped

Votes: 3 Rating: 4.33 You: Rate this recipe!

Instructions

1. In a medium saucepan, fry chopped bacon until crisp, about 3 minutes; remove from pan & blot on a paper towel. Saute mushrooms, onion & garlic in bacon drippings until softened.
2. Add peas, basil, lemon zest & 1 Tbsp oil. Season with salt & pepper.
3. In a bowl, combine shrimp, thyme, marjoram, rosemary, lavender & remaining tablespoon of oil. Add shrimp mixture to saucepan; cook, turning once, until opaque throughout, about 2-3 minutes. Place in a dish & set aside to keep warm.
4. In the saucepan, bring vegetable broth to a boil & add couscous. Cover saucepan & remove from heat; set aside until liquid has been absorbed, about 10 minutes.
5. Add shrimp mixture along with cooked bacon, lemon juice & tarragon. Gently stir together with a fork. Serve immediately.