How To Make Shrimp Provençal - Best Recipe | Charleston Magazine

Ingredients

• 2 Tbs. extra-virgin olive oil
• 1/4 cup finely diced yellow onion
• 1 Tbs. minced garlic
• 32 large (21/25 count) local shrimp (preferably white), peeled and deveined
• 2 cups diced seeded plum tomatoes
• 1/2 cup dry white wine (preferably sauvignon blanc)
• 1 Tbs. finely chopped fresh thyme
• 1 Tbs. finely chopped fresh flat-leaf parsley
• 1 Tbs. fresh lemon juice
• 2 Tbs. unsalted butter, diced
• Kosher salt and white pepper to taste
• 1 baguette, heated and sliced