Shrimp Provencal

For a gourmet meal this is very easy to prepare. Leftovers reheat well the next day too! Instead of using fresh shrimp like the recipe originally called (took too long the first time I did it) we now use frozen, raw, peeled and it tastes the exact same, but with 1/4 of the time! This is great over rice and served with French bread.

Step: 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, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.

Step: 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.

Per Serving: 249 calories; protein 25g; carbohydrates 11.8g; fat 9g; cholesterol 172.5mg; sodium 322.1mg.

When you’re try to lose weight, each fit with body dinner should include protein. Protein helps build fittest , healthy eating muscles and it make you to feel full and more filled longer. Make sure do these dinner recipes and processes to fill your bowl with protein-rich energetic healthy meals .

Some of less eating process eat salad for dinner instead of a traditional food and potatoes healthy . But if you’re not sure , your salad could make more fat and calories than the meal you’re trying to move . Use this guide to create a evening salad that keep your diet on track.