Name: Shrimp Provencal
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Olive oil - 3 tablespoons; Large shrimp (21-25 per pound), peeled and deveined - 1 ½ pounds; Red peppers, diced - 2 cups; Chopped onion - 1 cup; Garlic, chopped - 3 large cloves; Fennel seeds - ½ teaspoon; Chopped fresh thyme - 2 tablespoons; Dry white wine - ½ cup; Tomato paste - 2 tablespoons; Canned diced tomatoes - 1 (14.5 ounce) can; Chopped fresh basil - ½ cup; Salt and freshly ground pepper to taste - ½ cup

Ingredients for - Shrimp Provencal

1. Olive oil 3 tablespoons

2. Large shrimp (21-25 per pound), peeled and deveined 1 ½ pounds

3. Red peppers, diced 2 cups

4. Chopped onion 1 cup

5. Garlic, chopped 3 large cloves

6. Fennel seeds ½ teaspoon

7. Chopped fresh thyme 2 tablespoons

8. Dry white wine ½ cup

9. Tomato paste 2 tablespoons

10. Canned diced tomatoes 1 (14.5 ounce) can

11. Chopped fresh basil ½ cup

12. Salt and freshly ground pepper to taste ½ cup

How to cook deliciously - Shrimp Provencal

1 . Stage

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.

2 . Stage

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.