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"For a connoisseur meal that is very clean to put together. Leftovers reheat well the following day too! Instead of using fresh shrimp like the recipe at the beginning known as (took too long the first time I did it) we now use frozen, uncooked, peeled and it tastes the precise identical, however with 1/four of the time! This is top notch over rice and served with French bread."
- 3 tablespoons olive oil
- 1 1/2 pounds huge shrimp (21-25 consistent with pound), peeled and deveined
- 2 cups crimson peppers, diced
- 1 cup chopped onion
- three huge cloves garlic, chopped
- 1/2 teaspoon fennel seeds
- 2 tablespoons chopped sparkling thyme
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- 1 (14.5 ounce) can canned diced tomatoes
- 1/2 cup chopped sparkling basil
- Salt and freshly floor pepper to taste
|Prep : 30M||Cook : 6M||Ready in : 55M|
- Heat olive oil in a massive skillet over medium-high heat. Quickly saute shrimp till they flip purple, however aren't cooked through; do away with from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook dinner until the onion softens, approximately 8 minutes.
- Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then lessen warmness to medium-low and simmer till the flavors mixture, approximately 10 mins. Add the shrimp, and simmer till they're cooked and turn opaque, approximately 3 mins. Stir inside the basil, and season to taste with salt and pepper earlier than serving.
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