The flavors of Provence come through in this dish: olive oil, tomatoes, onions, and thyme!
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
249 Calories
Recipe Instructions
Step 1
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.
Step 2
Stir in white wine, 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.
Ingredients
1 cup chopped onion
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
2 tablespoons tomato paste
salt and freshly ground pepper to taste
1 (14.5 ounce) can canned diced tomatoes
2 cups red peppers, diced
3 large cloves garlic, chopped
0.5 cup dry white wine
0.5 cup chopped fresh basil
0.5 teaspoon fennel seeds
1.5 pounds large shrimp (21-25 per pound), peeled and deveined
