Sauce De Provence
60 mins (prep 30, cooking 30)
13 ingredients
6 servings
This is a sauce that my friend Karen taught me how to cook. It's lovely with shrimp, chicken, or scallops, but it's critical to cook the meat separately from the sauce and them combine it at the last moment. My family will turn themselves inside out to help peel shrimp if I even mention this dish, so I'm always willing to make it. The tomatoes are important in this dish and I would never substitute canned. I don't make this if the tomatoes aren't great. If you choose not to use the Tuaca (or apple brandy), substitute with apple juice concentrate. Serve it over rice for a perfect meal.

Categories:  <-60-mins , scallops , easy , poultry , main-dish , shellfish , shrimp , meat , time-to-make ,
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Serving Size (355.43 g)
Servings 6
Amount per Serving
Calories 250.11 Calories from Fat 112.05
% Daily Value *
Total Fat 12.45g 114.94%
Saturated Fat 4.84g 145.31%
Trans Fat 0.25g %
Cholesterol 53.39mg 106.77%
Sodium 717.21mg 179.3%
Total Carbohydrate 13.94g 27.87%
Dietary Fiber 1.66 g 39.92%
Sugars 6.68 g %
Protein 21.12g 253.44%
Vitamin A 1161.24IU% Vitamin C 35.46mg%
Calcium 31.75mg% Iron 1.46mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
apple brandy, fresh thyme, salt and pepper