Shrimp Provencal

Shrimp Provencal

20
MICHELLE_F 0

"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

55 m {{adjustedServings}} servings 249 cals
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Nutrition

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  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
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Reviews

20
  1. 22 Ratings

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I didn't bother with the tomato paste - 1. I didn't want to open a can for just a couple of tbsps. 2. The sauce was decently thick enough already. Personally, I loved the fennel flavor but Husba...

Just tried this tonight for dinner and it was outstanding. I am a garlic fan so next time I would add a little more garlic, but just as it was, it was excellent. Thanks for submitting this rec...

I enjoyed this recipe, but changed it a little to suit my taste. I used half red peppers and half green peppers and a lot more garlic. I also added crushed red pepper to add a little kick. It...