Herbes de Provence Shrimp Saute with Raspberry Mignonette

May 22, 2018

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.

Herbes de Provence Shrimp Saute with Raspberry Mignonette

This Herbes de Provence Shrimp Sauté with Raspberry Mignonette features tender shrimp cooked in herb-infused olive oil and finished with a bright sauce made from Cascadian Raspberry White Balsamic, rice wine vinegar, and minced shallots. A fresh and flavorful dish perfect for appetizers or light meals.

Author: The Little Shop of Olive Oils
Prep Time: 10 minutes
Cook Time: 6 minutes
Servings: Serves 4
Category: Main Courses

Ingredients

2 tablespoons Herbes de Provence Premium Olive Oil
1 lb wild-caught pink shrimp (size 30–40), thawed if frozen
1 large clove garlic, minced
¼ teaspoon Himalayan sea salt
¼ teaspoon freshly cracked black pepper
4 tablespoons Cascadian Raspberry White Balsamic Vinegar
3 tablespoons rice wine vinegar
1 tablespoon finely minced shallot

Directions

Heat the Herbes de Provence Premium Olive Oil in a medium skillet over low to medium heat.
Add the minced garlic and cook for 30 seconds to 1 minute, until fragrant.
Add the shrimp, Himalayan sea salt, and freshly cracked black pepper.
Sauté the shrimp for 5–6 minutes, turning occasionally, until the shrimp are pink and no longer translucent.
Remove the shrimp from the heat and allow them to cool slightly.
In a small bowl, combine the Cascadian Raspberry White Balsamic Vinegar, rice wine vinegar, and minced shallot.
Stir well and allow the flavors to mingle for a few minutes.
Arrange the shrimp on a serving platter.
Spoon the raspberry mignonette over the shrimp.
Serve room temperature or chilled.