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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Shrimp Provencale Recipe

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This recipe for Shrimp Provencale is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. olive oil
2 lbs. large uncooked shrimp, peeled, deveined and tails removed or left on (your choice)
2 red peppers, chopped
1 large onion, chopped
2 T. chopped fresh thyme or 2 tsp. dried
3 large garlic cloves, chopped
½ t. fennel seeds
2 - 14 ½ oz cans diced tomatoes in juice
½ c. dry white wine
2 T. tomato paste
½ c. fresh chopped basil
Directions:
Directions:
1. Heat oil in heavy large skillet over medium heat. Add shrimp and saute just until pink, about 1 minute. Using slotted spoon, transfer shrimp to bowl.
2. Add bell pepper, onion, thyme, garlic, and fennel to skillet. Saute until onion softens, about 8 minutes.
3. Add tomatoes, wine, and tomato paste; bring to boil. Reduce heat to medium, cover and simmer until flavors blend, about 10 minutes.
4. Add shrimp and simmer uncovered until shrimp are opaque, about 3 minutes.
5. Mix in basil; season with salt and pepper.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This has been an Avery request for her birthday dinner. Serve with rice or pasta. I have also made this with a combination of shrimp and scallops. This is another dish that holds well on the stove once prepared.

 

 

 

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