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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Great over rice or toasted French bread. Ingredients:
3 tablespoons olive oil |
1 1/2 pounds uncooked large shrimp, peeled, deveined |
2 cups chopped red bell peppers |
1 cup chopped onion |
2 tablespoons chopped fresh thyme or 2 teaspoons dried |
3 large garlic cloves, chopped |
1/2 teaspoon fennel seeds |
1 14 1/2-ounce can diced tomatoes in juice |
3/4 cup kalamata olives or other brine-cured black olives, pitted |
1/2 cup dry white wine |
2 tablespoons tomato paste |
1/2 cup chopped fresh basil |
Directions:
1. Heat oil in heavy large skillet over medium-high heat. Add shrimp and sauté just until pink, about 1 minute. Using slotted spoon, transfer shrimp to bowl. Add bell peppers, onion, thyme, garlic and fennel seeds to skillet. Sauté until onion softens, about 8 minutes. Add tomatoes with juices, olives, wine and tomato paste; bring to boil. Reduce heat to medium-low, cover and simmer until flavors blend, about 10 minutes. Add shrimp; simmer uncovered until shrimp are just opaque in center, about 3 minutes. Mix in basil; season with salt and pepper.
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