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Shrimp Provencal

Rated as 4.28 out of 5 Stars
4

"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
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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 11.8 25 173 322 Full nutrition

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Reviews

Read all reviews 26
  1. 29 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

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...

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...

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 ...

easy and delicious...and even better tasting the next day!

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...

So sorry, but we didn't love it. Seemed bland and blah. I just can't place what would improve it.

Delightful! Was very fond of this recipe. Step son and I prepared this dinner for my husband, he enjoyed evey bite! :)