Shrimp Provencal


  • 3 tablespoons olive oil
  • 1 1/2 pounds large shrimp (21-25 per pound), peeled and de-veined
  • 2 cups red peppers, diced
  • 1 cup chopped onion
  • 3 large cloves garlic, chopped
  • 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


  1. 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, and thyme; cook until the onion softens, about 8 minutes.
  2. 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.

Now I didnt make the entire recipe as stated above i cut it in half since its only me im cooking for. but i needed a use for the shrimp i had in my freezer. i got the idea when i stumble across this blog: and i amazed myself it actually turned out really well i had to do some research as to what it was, but i had most of the INGREDIENTS to make only had to go pick up some of the fresh produce that i didnt have.