Shrimp Provencal Style(Yield: 6 Servings) - cooking recipe

Ingredients

3/4 to 1 c. virgin olive oil
30 shrimp (18 to the pound size), peeled and deveined
12 oz. onions, sliced
8 cloves garlic, finely minced
4 oz. fennel, cut into fine strips
1 hot chili pepper, chopped
1 1/2 c. dry white wine
6 tomatoes, peeled, seeded and cut into strips
3 sun-dried, marinated tomatoes (commercially available)
1/4 c. chopped Italian parsley
1 Tbsp. chopped oregano
salt and freshly ground black pepper to taste
1/2 c. finely sliced scallions
6 basil sprigs

Preparation

Heat 1/2 cup of olive oil in a large saute pan.
Saute the shrimp in small batches; keep undercooked.
Remove with a slotted spoon to a strainer or colander.
Add the remaining oil to the skillet and reheat.
Saute the onions, garlic and fennel for about 1 minute.
Add the chili pepper.
Deglaze the pan with the wine and reduce by half.
Add the tomato strips and sun-dried tomatoes and cook for a few minutes.
Add the parsley, oregano, salt and pepper and combine with the cooked shrimp.
Sprinkle the scallions over the shrimp and garnish with few sprigs of basil.
Serve immediately.