Great over rice or toasted French bread.
Recipe information
Yield
Makes 6 servings
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
Need to make a substitution?
Preparation
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.