The ideal finger snack is these tiny potatoes. For a wonderful change, substitute Gorgonzola with a strong-flavored Cheddar or feta.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons olive oil
- 1 ½ pounds large shrimp (21-25 per pound), peeled and deveined
- 2 cups red peppers, diced
- 1 cup chopped onion
- 3 large cloves garlic, chopped
- ½ teaspoon fennel seeds
- 2 tablespoons chopped fresh thyme
- ½ cup dry white wine
- 2 tablespoons tomato paste
- 1 (14.5 ounce) can canned diced tomatoes
- ½ cup chopped fresh basil
- Salt and freshly ground pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
- Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 3 g |
| Protein | 25 g |
| Saturated Fat | 1 g |
| Sodium | 322 mg |
| Sugars | 6 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This delicious recipe can be changed up to fit your tastes or the ingredients on hand. I did not have fennel seeds or fresh herbs on hand but used the dried spices I had. I used roasted red pepper tomato soup in place of the tomato paste. I also added some red pepper flakes for a little kick. I served it over white rice. Excellent! Will surely make this again.
Delicious and easy recipe, an automatic favorite that will be added immediately to my repeat recipes list! I think you could really play around with the seasonings* and have great results. * Based on what I had in my pantry, I swapped the seasoning/ herbs listed for Trader Joe’s 21 Seasoning Salute. Full disclosure: also swapped chicken broth for the white wine (because we only buy red wine). Did I substantially change the flavor of this recipe? Most likely. Is that one of my biggest pet peeves when reading reviews? Absolutely. Would I try it seasoned exactly as written? I’ll plead the 5th. Do I recommend this recipe? Absolutely! Pretty sure I could eat it for breakfast, lunch and dinner… if only we had leftovers!
Outstanding recipe! My only change was to substitute chicken stock for the wine and I threw in some shiitake mushrooms. Served it over white rice, it was delicious and an impressive simple to prepare dinner!
I’ll definitely make it again.
This is really good! I had an entire fennel plant from my CSA, so I chopped the whole thing up (bulb, stalk, and leaves) and put it in. I also doubled the liquids, spices, and paste (came out just slightly too watery). Excellent when served over rice.
Tasty and the fennel seed really works well.
Absolutely delicious ??
I changed it so much I think I have a new recipe. Great kick off for imagination!! Wonderful as it. thank you for sharing
I thought this was okay. I only used 1 Tbs. of tomato paste to not make it too tomato-ey. I added some butter in place to thicken/silken up the sauce. Also used 5 roma tomatoes in place of the canned. I think my changes were good one’s. Still an okay recipe. Good over rice as suggested, but I think an angel hair pasta would have been better. The basil was a nice addition!!
I used mushrooms instead of red peppers and came out great!
I made this, I did sub out the shrimp and subbed in chickpeas to make it vegan. Reserving the liquid in the canned chickpeas. I used fresh rather than canned tomatoes. Great recipe, thank you for sharing!
I’ve made it several times already.
I am making this again tonight. It so wonderful easy and great tasting.
Tastes good. A nice way to flavor shrimp.
This recipe is AWESOME! We LOVED it!!! SUCH fresh flavor!!! PLEASE use ONLY RED bell peppers! They’re SO much sweeter! They’re SO worth the difference in $$$ (glad we found ’em on sale!) They’re SO important to the sweetness in the flavor balance! I used canned tomatoes, because I was afraid of the skins from fresh. Not bad, but I’ll be using fresh Roma tomatoes the next time! (Pepper skins didn’t interfere… why should tomato skins?) Happy to have my basil plant, in the window… for MORE fresh flavor! This recipe is dependent on FRESH ingredients! I’ll probably try to get fresh Va. Beach shrimp, for the next batch!
I altered it slightly to our taste. I used garlic & onion tomatoes & petite tomatoes, a whole can of tomato paste & a can of tomato sauce. Didn’t have fennel so instead I used italian seasoning. Make sure to use plenty of garlic & don’t leave out the white wine. The white wine made a huge difference when I finally added it (almost forgot!). I also added fresh spinach during the last 5 minutes. Served it over thin spaghetti. This is so versatile & modifiable!
Super yummy!!! I’m cutting down on carbs so I served with steamed asparagus. It was so tasty and filling. I’ve traveled in France and the combination of veggies and spices was very authentic. This will be a regular in our household.
So sorry, but we didn’t love it. Seemed bland and blah. I just can’t place what would improve it.
I’ve never tried any version of shrimp Provençal, so it’s possible that I don’t know what to expect of such a dish, but I wasn’t pleased. It tasted more like a puree of veggies to me, though I didn’t use white wine, and didn’t have tomato paste (I substituted with tomato sauce). Obviously I’m no gourmet chef, or this would’ve been better. Just don’t think I’ll try again.
Nice and fresh tasting. I did not follow recipe completely though. No fresh thyme (dry only), no wine. Paired it with steamed broc and peas. nice dish!
Delightful! Was very fond of this recipe. Step son and I prepared this dinner for my husband, he enjoyed evey bite! 🙂