Shrimp Provencal Good Recipes

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Shrimp Provencal

"For a connoisseur meal this is very smooth to prepare. Leftovers reheat nicely the following day too! Instead of the use of clean shrimp just like the recipe at the start called (took too long the first time I did it) we now use frozen, uncooked, peeled and it tastes the precise identical, however with 1/4 of the time! This is outstanding over rice and served with French bread."

Ingredients :

3 tablespoons olive oil
1 1/2 pounds massive shrimp (21-25 in keeping with pound), peeled and deveined
2 cups purple peppers, diced
1 cup chopped onion
3 massive cloves garlic, chopped
1/2 teaspoon fennel seeds
2 tablespoons chopped sparkling thyme
half of cup dry white wine
2 tablespoons tomato paste
1 (14.Five ounce) can canned diced tomatoes
1/2 cup chopped sparkling basil
Salt and freshly floor pepper to taste

Instructions :

Prep : 30M	Cook : 6M	Ready in : 55M

Heat olive oil in a massive skillet over medium-excessive heat. Quickly saute shrimp until they flip crimson, but are not cooked thru; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about eight mins.
Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then lessen heat to medium-low and simmer until the flavors combination, about 10 mins. Add the shrimp, and simmer till they're cooked and flip opaque, about 3 minutes. Stir in the basil, and season to flavor with salt and pepper earlier than serving.

Notes :

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