Shrimp Provencal

Name: Shrimp Provencal
Total time: 55
Yield: 6
Ingredients: 3 tablespoons olive oil; 1.5 pounds large shrimp (21-25 per pound), peeled and deveined; 2 cups red peppers, diced; 1 cup chopped onion; 3 large cloves garlic, chopped; 0.5 teaspoon fennel seeds; 2 tablespoons chopped fresh thyme; 0.5 cup dry white wine; 2 tablespoons tomato paste; 1 (14.5 ounce) can canned diced tomatoes; 0.5 cup chopped fresh basil; Salt and freshly ground pepper to taste

Recipe by MICHELLE_F from allrecipes.com

Dinner 55 Mins.

Ingredients

6 servings

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3 tablespoons olive oil
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1.5 pounds large shrimp (21-25 per pound), peeled and deveined
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2 cups red peppers, diced
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1 cup chopped onion
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3 large cloves garlic, chopped
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0.5 teaspoon fennel seeds

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2 tablespoons chopped fresh thyme
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0.5 cup dry white wine
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2 tablespoons tomato paste
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1 (14.5 ounce) can canned diced tomatoes
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0.5 cup chopped fresh basil
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Salt and freshly ground pepper to taste

Instructions

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 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.