shrimp provencal

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 1/2 pounds large shrimp (21-25 per pound), peeled and deveined
• 2 cups red peppers, diced
• 1 cup chopped onion
• 3 large cloves garlic, chopped
• 1/2 teaspoon fennel seeds
• 2 tablespoons chopped fresh thyme
• 1/2 cup dry white
• 2 tablespoons tomato paste
• 1 (14.5 ounce) can canned diced tomatoes
• 1/2 cup chopped fresh basil
• salt and freshly ground pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• heat olive oil in a large skillet over medium-high heat. quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
• stir in white , tomato paste, and diced tomatoes. bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. stir in the basil, and season to taste with salt and pepper before serving.