ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Thank You: shrimp provencal from 39 Rue de Jean in Charleston, SC

Misc.
Thanks alot, I will try it out tonight and see if it tickles her fancy.......
MsgID: 1425443
Shared by: Russ from Panama City Fl
In reply to: Recipe: Shrimp Provencal (not 39 Rue de Jean)
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cider-Braised Chicken and Cabbage (Irish)
  • CIDER-BRAISED CHICKEN AND CABBAGE 1/3 cup all-purpose flour Salt and freshly ground pepper to taste 6 (5- to 6-ounces each) bone-in chicken breast halves, skin on 1/4 cup olive oil 4 to 5 cloves garlic 3 carrots, peel...
  • Home-Style Bitter Melon (Pawakki Kari) (Indian)
  • HOME-STYLE BITTER MELON (PAWAKKI KARI) 1 1/2 pounds (8 to 10) small bitter melons* 1 1/4 cups water 1/2 teaspoon tamarind concentrate 1/4 teaspoon turmeric 1 teaspoon salt 2 tablespoons vegetable oil 2 tablespoons cha...
  • Chocolate Velvet Pie (using sweetened condensed milk)
  • CHOCOLATE VELVET PIE 1 (9-inch) unbaked pastry shell, pricked with a fork 2 bars (1 oz each) Hershey's Unsweetened Baking Chocolate 1 (14 oz) can Eagle Brand Sweetened Condensed Milk (not evaporated milk) 2 eggs, well...
  • Zinfandel Pot Roast with Glazed Carrots and Fresh Sage
  • ZINFANDEL POT ROAST WITH GLAZED CARROTS AND FRESH SAGE 1 (3 1/2 to 4-pound) boneless beef chuck roast, preferably top blade roast Coarse salt Freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 large ye...
  • White Sauce with Wine
  • WHITE SAUCE WITH WINE "For chicken, fish or egg dishes." 6 tablespoons butter 6 tablespoons flour 1 cup chicken broth 1 cup heavy (whipping) cream 1 tablespoon sherry or dry white wine 1 teaspoon white pepper Melt b...
ADVERTISEMENT
  • Mozzarella Fritters (fried mozzarella sticks)
  • MOZZARELLA FRITTERS "Tony Casillo's supremely appetizing alternative to frozen factory made mozzarella sticks." 4 large eggs Salt All-purpose flour 1 cup dried bread crumbs 1 pound fresh mozzarella cheese, drained a...
  • Czech Ginger Bread
  • CZECH GINGER BREAD 1 cup sugar 1/2 cup butter or margarine, softened 3 eggs 1 cup dark corn syrup 3 cups flour 2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. baking soda 1/2 tsp. ground cloves 1/2 tsp. ginger 1 cup...
  • Bulgur and Vegetables with Lemon Curry Dressing
  • BULGUR AND VEGETABLES WITH LEMON CURRY DRESSING "A versatile, fiber-rich whole grain, bulgur is familiar to many as the main ingredient in tabbouleh. Here, it's showcased as a tart and spicy main-dish salad." 1 cup b...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Thank You: shrimp provencal from 39 Rue de Jean in Charleston, SC
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!