Chef William Walden of the Historic McFarland House joined Michelle in the studio Monday morning to show us how to make Sautéed Ecuador Shrimp Provençales: Ratatouille Nicoise, Sautéed  Zucchinis as in Provence. The full recipe from Chef Walden is below:

The recipe is as follows for the Shrimps (Prawns are generally larger and more succulent, FYI) This is also Ketogenic and hasn’t any starchy carbs!

• A dozen Ecuador White Shrimp (Prawns peeled and deveined) I use 16/20’s and they are superb!
• A mince of Garlic and a mince of shallot
• A Dusting of AP Flour for the Shrimps just before sautéing
• Sea Salt and Freshly Ground Pepper
• EVOO (Extra Virgin Olive Oil) and a touch of Grass Fed Butter
• 1 Medium Zucchini Sautéed or Grilled
• Your Favorite Ratatouille (You may source this or better yet prepare your own version of this classic!)
• (Eggplant, Zucchini, Onion, Tomato, Basil, Herbs de Provence, a “spoon” of tomato paste, Thyme leaves, Nicoise Olives, and sea salt all quickly sautéed and simmered to develop flavors according to taste. Delicious!)

In a medium skillet, once your garnishes are ready, add the olive oil until it shimmers. Immediately add the butter until just melted and then add the Prawns after dredging them in a touch of flour. Turn after 1 minute being careful NOT to overcook. At the last second and when the Shrimps are slightly browned, add the mince of garlic and shallot and sauté for about 30 seconds. A squeeze of lemon and another pinch of salt will make for a fabulous dish and wonderful pan sauce for the Shrimps.  Arrange the Prawns (Shrimps) over the Zucchinis that have been sautéed and cooked al dente in olive oil. Add a spoon of Ratatouille Nicoise in the center and pour the “pan sauce” over top. Serve at once and enjoy! This is cooking at it’s best, just like the Big Chefs.