Shrimp Provencal

1. 1

   Heat olive oil in a large skillet over medium-high heat. Quickly sauté the shrimp until they turn pink but are not fully cooked; remove them from the skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.

2. 2

   Stir in the white wine, tomato paste, and diced tomatoes. Bring to a boil, then lower the heat to medium-low and simmer until the flavors meld, about 10 minutes. Add the shrimp and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season with salt and pepper to taste before serving.

• Calories 271.9 kcal Moderate
• Protein 22.1 g Good Source
• Carbs 24.42 g Moderate
• Total Fat 7.77 g Moderate
• Saturated Fat 0.94 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 146.28 mg High
• Sodium 553.69 mg High
• Fiber 2.46 g Low Source
• Sugar 7.15 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 336.84 mg Good Source
• Iron 0.83 mg Low Source
• Potassium 514.03 mg Moderate
• Vitamin A 46.23 mcg_rae Low Source
• Vitamin C 97.95 mg Good Source
• Vitamin D 0.9 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Sulfites
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷