For a gourmet meal this is very easy to prepare. Leftovers reheat well the next day too! Instead of using fresh shrimp like the recipe originally called (took too long the first time I did it) we now use frozen, raw, peeled and it tastes the exact same, but with 1/4 of the time! This is great over rice and served with French bread.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

248.6 calories; 25 g protein; 11.8 g carbohydrates; 172.5 mg cholesterol; 322.1 mg sodium. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2007
Just tried this tonight for dinner and it was outstanding. I am a garlic fan so next time I would add a little more garlic but just as it was it was excellent. Thanks for submitting this recipe. Read More
(15)

Most helpful critical review

Rating: 3 stars
06/20/2008
I didn't bother with the tomato paste - 1. I didn't want to open a can for just a couple of tbsps. 2. The sauce was decently thick enough already. Personally I loved the fennel flavor but Husband definitely did not. All in all this was ok but I thought it needed something else. Maybe a sprinkle of crumbled feta? This recipe would work with chicken or scallops/fish. Thanks. Read More
(11)
36 Ratings
  • 5 star values: 18
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/19/2007
Just tried this tonight for dinner and it was outstanding. I am a garlic fan so next time I would add a little more garlic but just as it was it was excellent. Thanks for submitting this recipe. Read More
(15)
Rating: 5 stars
02/19/2007
Just tried this tonight for dinner and it was outstanding. I am a garlic fan so next time I would add a little more garlic but just as it was it was excellent. Thanks for submitting this recipe. Read More
(15)
Rating: 4 stars
12/03/2008
I enjoyed this recipe but changed it a little to suit my taste. I used half red peppers and half green peppers and a lot more garlic. I also added crushed red pepper to add a little kick. It turned out great! Read More
(13)
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Rating: 3 stars
06/20/2008
I didn't bother with the tomato paste - 1. I didn't want to open a can for just a couple of tbsps. 2. The sauce was decently thick enough already. Personally I loved the fennel flavor but Husband definitely did not. All in all this was ok but I thought it needed something else. Maybe a sprinkle of crumbled feta? This recipe would work with chicken or scallops/fish. Thanks. Read More
(11)
Rating: 5 stars
11/09/2008
This is a very healthy and flavorful recipe. I love it. I wanted to serve it over rice and needed more juice so I doubled the wine tomatoes tomato paste fennel and thyme. I also omitted 1Tb of the oil. Otherwise I followed the recipe and it was so delicious! Read More
(9)
Rating: 3 stars
10/20/2010
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. Read More
(6)
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Rating: 4 stars
02/24/2007
This was very tasty. Next time around I will use 1/2 the tomato paste and Petit cut tomatoes. I think it will make it less tomato and more of the mix of tastes. Also will try this with Chicken for my daughter in law( shell fish allergy) Read More
(5)
Rating: 2 stars
04/11/2011
So sorry, but we didn't love it. Seemed bland and blah. I just can't place what would improve it. Read More
(5)
Rating: 4 stars
03/31/2008
Very good. I wasn't sure whether I was supposed to add the sauce from the canned tomotoes so opted not to. Mistake. I thought there needed to be more sauce, at least for my taste. Next time I will add the sauce, more salt and some oregano. Read More
(5)
Rating: 5 stars
03/15/2010
easy and delicious...and even better tasting the next day! Read More
(5)