Herbes de Provence Shrimp Saute with Raspberry Mignonette

There are some recipes that feel like they should take a lot of effort… but they don’t. Those are my favorite kinds.

This Herbes de Provence Shrimp Sauté with Raspberry Mignonette is one of those dishes that feels a little elegant, but it’s actually incredibly simple to make. In about ten minutes you’ve got something fresh, flavorful, and just a little unexpected.

It starts with Herbes de Provence Premium Olive Oil, which brings a beautiful blend of herbs to the pan. As soon as it warms up with a little garlic, the kitchen smells amazing. It’s the kind of smell that makes people wander into the kitchen asking what you’re cooking.

The shrimp cook quickly, just until they turn pink and tender. Then comes the fun part — the raspberry mignonette.

If you’ve ever had oysters with a classic mignonette sauce, you know it’s usually a mix of vinegar and shallots. For this version, we add Cascadian Raspberry White Balsamic along with rice wine vinegar and finely minced shallot. The result is bright, lightly sweet, and just a little tangy.

When you spoon that over the shrimp, something really special happens. The herb-infused oil, the delicate shrimp, and the raspberry vinegar all come together in a way that feels fresh and vibrant.

I love serving this dish slightly chilled or at room temperature, which makes it perfect for summer entertaining. It’s wonderful as a light appetizer, spooned over greens, or even served alongside crusty bread.

And the best part? It tastes like something you’d order at a coastal restaurant… but it came right out of your own kitchen.