6 Servings 20 min Cook
2 1/4 Tbsp, chopped Basil
3 Tbsp Olive Oil
1 Can Tomatoes
4 Fl oz White Wine
2 Tbsp Tomato Paste
2 Tsp, ground Thyme
2 Cup, chopped Red Bell Pepper
1/2 Tsp, whole Fennel Seed
3 Cloves, minced Garlic
24 Oz Shrimp
3/4 Cup Olives
1 Cup, chopped Onions
PREPARATION: Peel and devein shrimp.
Chop bell peppers, onion, garlic tomatoes, basil.
Heat oil in heavy large skillet over medium-high heat.
Add shrimp and sauté just until pink, about 1 minute.
Using slotted spoon, transfer shrimp to bowl.
Add bell peppers, onion, thyme, garlic and fennel seeds to skillet.
Sauté until onion softens, about 8 minutes.
Add tomatoes with juices, olives, wine and tomato paste; bring to boil.
Reduce heat to medium-low, cover and simmer until flavors blend, about 10 minutes.
Add shrimp; simmer uncovered until shrimp are just opaque in center, about 3 minutes.
Mix in basil; season with salt and pepper.