:max_bytes(150000):strip_icc()/5477179-shrimp-provencal-mommyluvs2cook-4x3-1-d962280164144438994f1870b7b1f4e3.jpg)
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.
Ingredients
- 3 tablespoons olive oil
- 1 ½ pounds large shrimp (21-25 per pound), peeled and deveined
- 2 cups red peppers, diced
- 1 cup chopped onion
- 3 large cloves garlic, chopped
- ½ teaspoon fennel seeds
- 2 tablespoons chopped fresh thyme
- ½ cup dry white wine
- 2 tablespoons tomato paste
- 1 (14.5 ounce) can canned diced tomatoes
- ½ cup chopped fresh basil
- Salt and freshly ground pepper to taste
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 249 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat1g | 7% |
| Cholesterol173mg | 58% |
| Sodium322mg | 14% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber3g | 9% |
| Total Sugars6g | |
| Protein25g | |
| Vitamin C80mg | 398% |
| Calcium111mg | 9% |
| Iron5mg | 28% |
| Potassium542mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/7963451FrenchAppleCakeChefJohn2x1-8d4458e25bf947eea0e672620a97f83e.jpg)
:max_bytes(150000):strip_icc()/7508186ProvencalWhiteBeanslutzflcat2x1-1b8e7da4b8f749e7a9afc060382d831e.jpg)
:max_bytes(150000):strip_icc()/7503717SoleMenieureBrianGenet2x1-4ecb3350110542cca91ee6a869f23e5f.jpg)
:max_bytes(150000):strip_icc()/7486405creme-patissiere-recipe-chefmo2x1-d2bdb4d3e876498580106426fadf63eb.jpg)
:max_bytes(150000):strip_icc()/ar_placeholder-6681e9afa32045a78d8f2632de8b28b7.jpg)
Leave feedback about this