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Categories:
olive oil shrimp red bell peppers onion thyme garlic fennel seeds tomatoes olives white wine tomato paste fresh basil
Viewed: 48 - Published at: 2 years agoIngredients
- 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
Method
- Heat oil in heavy large skillet over medium-high heat.
- Add shrimp and saute just until pink, about 1 minute.
- Using slotted spoon, transfer shrimp to bowl.
- Add bell peppers, onion, thyme, garlic and fennel seeds to skillet.
- Saute 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.
