Shrimp Provencal (French)

      Provencal, Provencal I just love saying the word.  Provencal stands for a region in the south of France, once ruled as a "Provence" of the empire (hence the name).  The area has a dialect all of its own, and also provides the the entire country with most of its great ingredients.  The food of the region, is surprisingly simple; most likely keeping with the Italian rule of letting the ingredients speak for themselves. 
      Shrimp Provencal is a very simple dish that is usually made with only up two six ingredients, that everyone should have in the kitchen already (except for the shrimp as it is a very illustrious ingredient).  You throw all of the ingredients into a pan and the acids incorporate their tang into the shrimp, which then turns a very vibrant pink in a matter of a few minutes. 
      If you have never worked with shrimp before, then once thing you must absolutely do is make sure that you do not leave the vein in the shrimp.  If you buy fresh shrimp from the seafood counter at your grocers then you must absolutely make sure that the shell is taken off, and the vein and head have been removed. 
      Below is a link to a great video on peeling and deveining shrimp from epicurious.  The only thing I don't agree with is that they say it is not essential to remove the shell or the vein.  The shell can cause problems with digestion and the vein can cause food poisoning if it has enough grit inside.

http://www.youtube.com/watch?v=IOTMQ2oXdLE

Shrimp Provencal on Zucchini Cakes

3 cups grated zucchini

2 tablespoons onion, minced

1/2 teaspoons salt

1/4 teaspoon black pepper

1 tablespoon parsley, minced

3/4 cup garlic, minced (separated)

3/4 cup parmesan cheese, grated

1 egg

1/2 cups flour

2 tablespoons cornstarch

2 tablespoons extra virgin olive oil

12 cherry tomatoes, sliced

1 tablespoon parsley chopped

1/2 cup white wine (Chardonay is best)

1 pound raw shrimp (26-30), peeled and deveined

In a large bowl combine the zucchini, onions, parsley,  1/4 cup garlic, salt and pepper.  Mix well then add in the parmesan cheese, egg, flour, and cornstarch.  Shape the batter into disks (the dish is best if you make 12 disks total) and place in a lightly oiled skillet.  Allow the cakes to brown on each side.

Meanwhile, heat another skillet and add the olive oil.  Once the oil begins to bubble slightly add in the tomato slices, remaining garlic and herbs.  Add in the wine slowly and allow to reduce for 3-5 minutes.  Toss the shrimp into the sauce  and cook for several minutes until the shrimp has turned a bright pink.

Place the zucchini cakes overlapping in the center of the plate, spoon the shrimp and tomatoes over the zucchini cakes, and serve warm.