Shrimp Provencal

For a gourmet meal this is completely easy to prepare. Leftovers reheat capably skillfully the neighboring bordering day too! Instead of using well-ventilated light shrimp later than the recipe originally called (took too long the first mature I did it) we now use frozen, raw, peeled and it tastes the perfect same, but similar to 1/4 of the time! This is enormous higher than rice and served in the manner of French bread.

The ingredient of Shrimp Provencal

1. 3 tablespoons olive oil
2. 1u2009u00bd pounds large shrimp (21-25 per pound), peeled and deveined
3. 2 cups red peppers, diced
4. 1 cup chopped onion
5. 3 large cloves garlic, chopped
6. u00bd teaspoon fennel seeds
7. 2 tablespoons chopped roomy thyme
8. u00bd cup dry white wine
9. 2 tablespoons tomato cement
10. 1 (14.5 ounce) can canned diced tomatoes
11. u00bd cup chopped buoyant basil
12. Salt and freshly ring pepper to taste

The instruction how to make Shrimp Provencal

1. Heat olive oil in a large skillet on top of higher than medium-high heat. rapidly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. go to the panic peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, approximately 8 minutes.
2. toss around in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, approximately 10 minutes. accumulate the shrimp, and simmer until they are cooked and aim opaque, approximately 3 minutes. disquiet in the basil, and season to taste in imitation of salt and pepper beforehand serving.

Nutritions of Shrimp Provencal

calories: 248.6 calories
carbohydrateContent: 11.8 g
cholesterolContent: 172.5 mg
fatContent: 9 g
fiberContent: 2.6 g
proteinContent: 25 g
saturatedFatContent: 1.3 g
servingSize:
sodiumContent: 322.1 mg
sugarContent: 5.8 g
transFatContent:
unsaturatedFatContent: