Shrimp Provencale

Name: Shrimp Provencale
Ingredients: 3 tablespoons olive oil; 1 1/2 pounds uncooked large shrimp, peeled, deveined; 2 cups chopped red bell peppers; 1 cup chopped onion; 2 tablespoons chopped fresh thyme or 2 teaspoons dried; 3 large garlic cloves, chopped; 1/2 teaspoon fennel seeds; 1 14 1/2-ounce can diced tomatoes in juice; 3/4 cup Kalamata olives or other brine-cured black olives, pitted; 1/2 cup dry white wine; 2 tablespoons tomato paste; 1/2 cup chopped fresh basil

12 ingredients

9 steps

Ingredients

3 tablespoons olive oil
1 1/2 pounds uncooked large shrimp, peeled, deveined
2 cups chopped red bell peppers
1 cup chopped onion
2 tablespoons chopped fresh thyme or 2 teaspoons dried
3 large garlic cloves, chopped
1/2 teaspoon fennel seeds
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine-cured black olives, pitted
1/2 cup dry white wine
2 tablespoons tomato paste
1/2 cup chopped fresh basil

Directions

1

Heat oil in heavy large skillet over medium-high heat.
2

Add shrimp and saute just until pink, about 1 minute.
3

Using slotted spoon, transfer shrimp to bowl.
4

Add bell peppers, onion, thyme, garlic and fennel seeds to skillet.
5

Saute until onion softens, about 8 minutes.
6

Add tomatoes with juices, olives, wine and tomato paste; bring to boil.
7

Reduce heat to medium-low, cover and simmer until flavors blend, about 10 minutes.
8

Add shrimp; simmer uncovered until shrimp are just opaque in center, about 3 minutes.
9

Mix in basil; season with salt and pepper.