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My review
Shrimp Provencal
MICHELLE_F
"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
55 m servings 249 calsOriginal recipe yields 6 servings
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Directions
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- 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
Per Serving: 249 calories; 9 g fat; 11.8 g carbohydrates; 25 g protein; 173 mg cholesterol; 322 mg sodium. Full nutrition
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Reviews
Read all reviews 2426 Ratings
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Most helpful positive review
2/19/2007
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 rec...
Most helpful critical review
6/20/2008
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 Husba...
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Newest
2/19/2007
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 rec...
6/20/2008
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 Husba...
12/3/2008
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...
11/9/2008
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...
10/19/2010
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 ...
2/24/2007
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 f...
4/10/2011
So sorry, but we didn't love it. Seemed bland and blah. I just can't place what would improve it.
8/4/2010
Delightful! Was very fond of this recipe. Step son and I prepared this dinner for my husband, he enjoyed evey bite! :)