Shrimp Provencal

For a gourmet meal this is very easy to prepare. Leftovers reheat well the next day too! Instead of using fresh shrimp like the recipe originally called (took too long the first time I did it) we now use frozen, raw, peeled and it tastes the exact same, but with 1/4 of the time! This is great over rice and served with French bread.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 249 Calories

Ingredients

• 1 cup chopped onion
• ½ cup chopped fresh basil
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh thyme
• 2 tablespoons tomato paste
• ½ cup dry white wine
• ½ teaspoon fennel seeds
• salt and freshly ground pepper to taste
• 1 (14.5 ounce) can canned diced tomatoes
• 1 ½ pounds large shrimp (21-25 per pound), peeled and deveined
• 2 cups red peppers, diced
• 3 large cloves garlic, chopped

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.