Seafood Provencal makes an elegant dinner for family and friends. In keeping with my “flex” meal planning, I prepare all the sides as vegan or plant based. This gives everyone options, if they want seafood they can have it but there’s always plenty of plant based sides to fill up on. This recipe is easy and quick, but you wouldn’t know that by the taste! The original recipe is Ina Garten’s but I have altered hers to eliminate the butter and swapped regular onions for shallots(because I didn’t have any). The sides include mashed potatoes, green leafy salad with mushrooms, onions and tomatoes, as well as, steamed broccoli. I like to add a lot of garlic, coconut milk and a little EVOO to my potatoes.
1 pound shrimp (shells removed)
2 Tablespoons extra virgin olive oil