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Shrimp Provencal

SUBMITTED BY: MICHELLE_F PHOTO BY: BATCAVES

"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."
RECIPE RATING:
The reviewer gave this recipe 12 stars. This recipe average a 4.2 star rating.
Read Reviews (10)
PREP TIME  30 Min
COOK TIME  25 Min
READY IN  55 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

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

DIRECTIONS

  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.
  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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2007 by NDUGAN8893
Just tried this tonight for dinner and it was outstanding. I am a garlic fan so next time I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2007 by jim
This was very tasty. Next time around I will use 1/2 the tomato paste and Petit cut tomatoes.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2008 by BATCAVES
This is a very healthy and flavorful recipe. I love it. I wanted to serve it over rice and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2008 by gaet0011
I enjoyed this recipe, but changed it a little to suit my taste. I used half red peppers and... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2008 by Caroline C
I didn't bother with the tomato paste - 1. I didn't want to open a can for just a couple of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2008 by QUINLANQ
I didn't have the tomato paste so mine turned out slightly thin but still tasty. Didn't have... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2008 by Alison
Very good. I wasn't sure whether I was supposed to add the sauce from the canned tomotoes so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2007 by ZAPATISTA234
Awesome recipe! Very easy. I took the advice of some other people here and reduced the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 6, 2007 by LOVESUBLIME
This was great! I sauteed some chopped zucchini with the onion mixture. This was a great... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2007 by ribeye queen