Shrimp Provencale

• 3 tablespoons olive oil
• 1 1/2 pounds uncooked large shrimp, peeled, deveined
• 2 cups chopped red bell peppers
• 1 cup chopped onion
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried
• 3 large garlic cloves, chopped
• 1/2 teaspoon fennel seeds
• 1 14 1/2-ounce can diced tomatoes in juice
• 3/4 cup Kalamata olives or other brine-cured black olives, pitted
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 1/2 cup chopped fresh basil

1. Heat oil in heavy large skillet over medium-high heat.
2. Add shrimp and saute just until pink, about 1 minute.
3. Using slotted spoon, transfer shrimp to bowl.
4. Add bell peppers, onion, thyme, garlic and fennel seeds to skillet.
5. Saute until onion softens, about 8 minutes.
6. Add tomatoes with juices, olives, wine and tomato paste; bring to boil.
7. Reduce heat to medium-low, cover and simmer until flavors blend, about 10 minutes.
8. Add shrimp; simmer uncovered until shrimp are just opaque in center, about 3 minutes.
9. Mix in basil; season with salt and pepper.

olive oil, shrimp, red bell peppers, onion, thyme, garlic, fennel seeds, tomatoes, olives, white wine, tomato paste, fresh basil

Taken from www.epicurious.com/recipes/food/views/shrimp-provencale-103617 (may not work)