Shrimp Provencale

Ingredients

• Basil

  Fresh

  1 ½ tbsp, chopped or 4g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  ⅓ can or 63g

• White wine

  Alcoholic beverage, table

  1 ⅓ fl oz or 39g

• Tomato paste

  Canned, without salt added

  ⅔ tbsp or 11g

• Thyme

  Spices, dried

  ⅔ tsp, ground or 0.9g

• Red bell pepper

  Sweet, raw

  ⅔ cup, chopped or 99g

• Fennel seed

  Spices

  ³⁄₁₆ tsp, whole or 0.3g

• Garlic

  Raw

  1 cloves, minced or 3g

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Olives

  Ripe, canned (small-extra large)

  ¼ cup or 34g

• Onions

  Raw

  ⅓ cup, chopped or 53g

Directions

1. PREPARATION: Peel and devein shrimp. Chop bell peppers, onion, garlic tomatoes, basil. Pit olives.
2. Heat oil in heavy large skillet over medium-high heat. Add shrimp and sauté just until pink, about 1 minute. Using slotted spoon, transfer shrimp to bowl. Add bell peppers, onion, thyme, garlic and fennel seeds to skillet. Sauté until onion softens, about 8 minutes. Add tomatoes with juices, olives, wine and tomato paste; bring to boil. Reduce heat to medium-low, cover and simmer until flavors blend, about 10 minutes. Add shrimp; simmer uncovered until shrimp are just opaque in center, about 3 minutes. Mix in basil; season with salt and pepper.