Any kind of aquatic life that is regarded as food fit for consumption by humans is called seafood and includes fish and shellfish.

Fish are of two kinds, either 'Round fish or Flat fish' and come from Saltwater (Ocean) or Freshwater (Dams, Rivers, and Lakes). On the other hand, shellfish include various species of Molluscs (Squids, Mussels, Oysters, Octopus) and Crustaceans (Lobsters, Crabs, Shrimp).

The most important factor to look into when choosing fish for a dish is the color of the flesh. The flesh is described as either 'white or dark' and the dark-colored fish can range from a pinky-red to orange or even brown in color. The oil content within the flesh determines the color; the higher the oil content the darker the color.

Classification and category of fish and shellfish helps determine the method of cooking that could be suitable for each kind.

To learn more about the points to keep in mind when choosing fresh Fish, fresh Molluscs, fresh Crustaceans, and some popular types of Seafood, you can go through the introductory lesson: Seafood… Cooking Fish, Shellfish, and more!

Seafood Recipe of the Day - The Shrimp Provencal

The Shrimp Provencal

About Shrimp Provencal

This popular dish from Provence, France – a quaint but picturesque part of Southeast France on the Mediterranean coast resembles Italian cuisine more than French.

Ala Provencal is a name given to many styles of dishes from the Provence region of France. Though the dishes may have several varieties but most tend to be common with components such as fresh vegetables, seafood, herbs, and a lot of olive oil, making traditional Provencal cuisine one of the simplest but intensely flavoured recipes loved by people around the world.

This Dish

Shrimp Provencal is a very tasty shrimp dish with Kalamata olives and garlic tossed in fresh intense tomato sauce.

Recipe Card (to serve 4 pax)

Ingredients Quantity
Shrimp (peeled, deveined) 700 g
Olive oil 4 tbsp
Red bell pepper (chopped) 1 medium
Onion (chopped) 1/3 cup
Thyme (fresh/dried) 1 tsp
Garlic (chopped) 3 cloves
Tomatoes in juice (canned, finely chopped) 2 cups
Kalamata olives (pitted, halved) 1/2 cup
Tomato paste 1 tbsp
Basil leaves (fresh) 1/4 cup
Salt as required
Black pepper as required

 

Method of Cooking

  1. Heat oil in large sauté pan/ skillet over medium-high heat.
  2. Add shrimp and sauté for about a minute until just pink in colour.
  3. Use a slotted spoon to transfer the shrimps into a bowl.
  4. Add bell peppers, onion, and garlic to the pan.
  5. Sauté until the onions soften for about 4 minutes.
  6. Add tomatoes with juices along with tomato paste and bring to a boil.
  7. Reduce heat to medium-low, cover, and simmer until flavors blend for about 10 minutes.
  8. Add shrimp, olives, and cook for another 2-3 minutes.
  9. Add the thyme and basil, then season with salt & black pepper and take it off the heat.
  10. Serve with rustic bread.