Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 1/2 pounds large shrimp (21-25 per pound), peeled and deveined

  3. 2 cups red peppers, diced

  4. 1 cup chopped onion

  5. 3 large cloves garlic, chopped

  6. 1/2 teaspoon fennel seeds

  7. 2 tablespoons chopped fresh thyme

  8. 1/2 cup dry white wine

  9. 2 tablespoons tomato paste

  10. 1 (14 1/2 ounce) can canned diced tomatoes

  11. 1/2 cup chopped fresh basil Salt and freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  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. 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.


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