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Shrimp Provencale Recipe

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This recipe for Shrimp Provencale, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marti Kopacz
Added: Friday, September 2, 2005

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 t. dried
3 large garlic cloves, chopped
1/2 t. fennel seeds
2 14 1/2 oz cans diced tomatoes in juice
1/2 c. dry white wine
2 T. tomato paste
1/2 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. Serves 6.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Avery requests this 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. It freezes pretty well too.

 

 

 

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