Shrimp and Cherry Tomatoes Provençale

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 36 raw shrimp, peeled and deveined
  • 1 cup milk
  • Salt and freshly ground black pepper
  • ¾ cup all-purpose flour, approximately
  • ¼ cup vegetable oil
  • ¼ cup butter
  • Juice of 1 lemon
  • 1 recipe Cherry Tomatoes Provençale
  • Chopped parsley


  1. Put the shrimp in a bowl and add the milk. Season with salt and pepper.

  2. Take the shrimp from the bowl one by one and dip them into flour seasoned with salt and pepper.

  3. Heat the oil and butter in a skillet and cook the shrimp for two to three minutes on each side, turning once. They should be golden brown when cooked. Transfer shrimp as they cook to a warm serving dish.

  4. Sprinkle the shrimp with the lemon juice and arrange the prepared tomatoes around. Sprinkle liberally with chopped parsley. Serve immediately.

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