Shrimp Provencale

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Shrimp

  Crustaceans, mixed species, raw

  24 oz or 680g

• Red bell pepper

  Sweet, raw

  2 cup, chopped or 298g

• Onions

  Raw

  1 cup, chopped or 160g

• Thyme

  Spices, dried

  2 tsp, ground or 3g

• Garlic

  Raw

  3 cloves, minced or 9g

• Fennel seed

  Spices

  ½ tsp, whole or 1g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Olives

  Ripe, canned (small-extra large)

  ¾ cup or 101g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Basil

  Fresh

  6 tbsp, chopped or 16g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat the olive oil in a heavy large skillet over medium-high heat. Add the shrimp and sauté just until pink, about 1 minute. Using a slotted spoon, transfer the shrimp to a bowl.
2. Add the bell peppers, onion, thyme, garlic, and fennel seeds to the skillet. Sauté until the onion softens, about 8 minutes.
3. Add the diced tomatoes with juices, olives, wine, and tomato paste. Bring to a boil, reduce heat to medium-low, cover, and simmer until the flavors blend, about 10 minutes.
4. Add the shrimp and simmer uncovered until the shrimp are just opaque in the center, about 3 minutes.
5. Mix in the fresh chopped basil, season with salt and pepper to taste, and serve.