Shrimp Provençale
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
54
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Olive Oil2 cups
Red Bell Pepper (chopped)1 cup
Onion (chopped)2 tbsp
Thyme (chopped fresh)3 large
Garlic Cloves (chopped)1 tsp
Fennel Seed3 cup
Kalamata Olive1 cup
White Wine (dry)2 tbsps
Tomato Paste1 cup
Basil (chopped fresh)Directions:
1
Heat oil in heavy large skillet over medium-high heat
2
Add shrimp and sauté 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
Sauté 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
10
Heat oil in heavy large skillet over medium-high heat
11
Add shrimp and sauté just until pink, about 1 minute
12
Using slotted spoon, transfer shrimp to bowl
13
Add bell peppers, onion, thyme, garlic and fennel seeds to skillet
14
Sauté until onion softens, about 8 minutes
15
Add tomatoes with juices, olives, wine and tomato paste; bring to boil
16
Reduce heat to medium-low, cover and simmer until flavors blend, about 10 minutes
17
Add shrimp; simmer uncovered until shrimp are just opaque in center, about 3 minutes
18
Mix in basil; season with salt and pepper