Shrimp Provencal Style(Yield: 6 Servings)

• 3/4 to 1 c. virgin olive oil
• 30 shrimp (18 to the pound size), peeled and deveined
• 12 oz. onions, sliced
• 8 cloves garlic, finely minced
• 4 oz. fennel, cut into fine strips
• 1 hot chili pepper, chopped
• 1 1/2 c. dry white wine
• 6 tomatoes, peeled, seeded and cut into strips
• 3 sun-dried, marinated tomatoes (commercially available)
• 1/4 c. chopped Italian parsley
• 1 Tbsp. chopped oregano
• salt and freshly ground black pepper to taste
• 1/2 c. finely sliced scallions
• 6 basil sprigs

1. Heat 1/2 cup of olive oil in a large saute pan.
2. Saute the shrimp in small batches; keep undercooked.
3. Remove with a slotted spoon to a strainer or colander.
4. Add the remaining oil to the skillet and reheat.
5. Saute the onions, garlic and fennel for about 1 minute.
6. Add the chili pepper.
7. Deglaze the pan with the wine and reduce by half.
8. Add the tomato strips and sun-dried tomatoes and cook for a few minutes.
9. Add the parsley, oregano, salt and pepper and combine with the cooked shrimp.
10. Sprinkle the scallions over the shrimp and garnish with few sprigs of basil.
11. Serve immediately.

virgin olive oil, shrimp, onions, garlic, fennel, hot chili pepper, white wine, tomatoes, tomatoes, italian parsley, oregano, salt, scallions, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=637453 (may not work)