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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:
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(10)
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PREP TIME
30 Min
COOK TIME
25 Min
READY IN
55 Min
SERVINGS
(
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)
Servings
US
METRIC
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
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DIRECTIONS
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.
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REVIEWS
Reviewed on Feb. 19, 2007 by NDUGAN8893
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NDUGAN8893
Feb. 19, 2007
Just tried this tonight for dinner and it was outstanding. I am a garlic fan so next time I would add a little more garlic, but just as it was, it was excellent. Thanks for submitting this recipe.
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4 users found this review helpful
Just tried this tonight for dinner and it was outstanding. I am a garlic fan so next time I...
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Reviewed on Feb. 24, 2007 by jim
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jim
Feb. 24, 2007
This was very tasty. Next time around I will use 1/2 the tomato paste and Petit cut tomatoes. I think it will make it less tomato and more of the mix of tastes. Also will try this with Chicken for my daughter in law( shell fish allergy)
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2 users found this review helpful
This was very tasty. Next time around I will use 1/2 the tomato paste and Petit cut tomatoes....
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Reviewed on Nov. 9, 2008 by
BATCAVES
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BATCAVES
Nov. 9, 2008
This is a very healthy and flavorful recipe. I love it. I wanted to serve it over rice and needed more juice, so I doubled the wine, tomatoes, tomato paste, fennel, and thyme. I also omitted 1Tb of the oil. Otherwise, I followed the recipe and it was so delicious!
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1 user found this review helpful
This is a very healthy and flavorful recipe. I love it. I wanted to serve it over rice and...
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Reviewed on Dec. 3, 2008 by
gaet0011
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gaet0011
Dec. 3, 2008
I enjoyed this recipe, but changed it a little to suit my taste. I used half red peppers and half green peppers and a lot more garlic. I also added crushed red pepper to add a little kick. It turned out great!
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0 users found this review helpful
I enjoyed this recipe, but changed it a little to suit my taste. I used half red peppers and...
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Reviewed on Jun. 20, 2008 by
Caroline C
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Caroline C
Jun. 20, 2008
I didn't bother with the tomato paste - 1. I didn't want to open a can for just a couple of tbsps. 2. The sauce was decently thick enough already. Personally, I loved the fennel flavor but Husband definitely did not. All in all, this was ok but I thought it needed something else. Maybe a sprinkle of crumbled feta? This recipe would work with chicken or scallops/fish. Thanks.
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0 users found this review helpful
I didn't bother with the tomato paste - 1. I didn't want to open a can for just a couple of...
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Reviewed on May 8, 2008 by
QUINLANQ
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QUINLANQ
May 8, 2008
I didn't have the tomato paste so mine turned out slightly thin but still tasty. Didn't have fennel either...
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0 users found this review helpful
I didn't have the tomato paste so mine turned out slightly thin but still tasty. Didn't have...
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Reviewed on Mar. 31, 2008 by
Alison
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Alison
Mar. 31, 2008
Very good. I wasn't sure whether I was supposed to add the sauce from the canned tomotoes so opted not to. Mistake. I thought there needed to be more sauce, at least for my taste. Next time I will add the sauce, more salt and some oregano.
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0 users found this review helpful
Very good. I wasn't sure whether I was supposed to add the sauce from the canned tomotoes so...
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Reviewed on Oct. 3, 2007 by
ZAPATISTA234
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ZAPATISTA234
Oct. 3, 2007
Awesome recipe! Very easy. I took the advice of some other people here and reduced the tomato paste to half, and increased the garlic a little. Also, I added the basil a few minutes before the ned of cooking to let it combine.
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0 users found this review helpful
Awesome recipe! Very easy. I took the advice of some other people here and reduced the...
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Reviewed on Sep. 6, 2007 by LOVESUBLIME
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LOVESUBLIME
Sep. 6, 2007
This was great! I sauteed some chopped zucchini with the onion mixture. This was a great summer recipe using everyday items I always have in the house and in the garden.
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0 users found this review helpful
This was great! I sauteed some chopped zucchini with the onion mixture. This was a great...
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Reviewed on Mar. 21, 2007 by ribeye queen
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ribeye queen
Mar. 21, 2007
I just made this for dinner tonight and loved it. My boyfriend loved it too Great, the fennel was a great touch