Ingredients
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3 tablespoons olive oil
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1 ½ pounds large shrimp (21-25 per pound), peeled and deveined
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2 cups red peppers, diced
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1 cup chopped onion
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3 large cloves garlic, chopped
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½ teaspoon fennel seeds
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2 tablespoons chopped fresh thyme
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½ cup dry white wine
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2 tablespoons tomato paste
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1 (14.5 ounce) can canned diced tomatoes
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½ cup chopped fresh basil
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Salt and freshly ground pepper to taste
Directions
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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.
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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.
Nutrition Facts (per serving)
| 249 | Calories |
| 9g | Fat |
| 12g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 249 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 1g | 7% |
| Cholesterol 173mg | 58% |
| Sodium 322mg | 14% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 3g | 9% |
| Total Sugars 6g | |
| Protein 25g | 50% |
| Vitamin C 80mg | 88% |
| Calcium 111mg | 9% |
| Iron 5mg | 28% |
| Potassium 542mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
