Provencale de Crevette - Shrimp Provencale

This is just one of those recipes that is just a joy to make. You've had a stressful day, everybody in the house is ill, tired and cranky. You begin to saute the shrimp and then add the pepper, onions and garlic. The aroma of those aromatics begin to drift through the house. You feel the stress beginning to slip away and the tension is leaving your shoulders......by the time you get the shrimp cooked through and the basil (one of heaven's true gifts to us mere mortals) added, you will have forgotten all about that lousy day.  Enjoy!

3 tablespoons olive oil

1 1/2 pounds large shrimp (21-25 per pound), peeled and deveined

2 cups red peppers, diced

1 cup chopped onion

3 large cloves garlic, chopped

1/2 teaspoon fennel seeds

2 tablespoons chopped fresh thyme

1/2 cup dry white wine

2 tablespoons tomato paste

1 (14.5 ounce) can canned diced tomatoes

1/2 cup chopped fresh basil

Salt and freshly ground pepper to taste

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

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