SHRIMP PROVENCALE ****

3 tbsps. olive oil
l-l/2 lbs. uncooked large shrimp peeled, deveined
2 cups chopped red bell peppers
l cup chopped onion
2 tbsps. chopped fresh thyme or 2 tsps. dried
3 large garlic cloves chopped
l/2 tsp. fennel seeds
l l4-l/2 oz. can diced tomatoes in juice
3/4 cup Kalamata olives or other brine cured black olives, pitted
l/2 cup dry white wine
2 tbsps. tomato paste
l/2 cup chopped fresh basil
Heat oil in heavy large skillet over med-high heat. Add shrimp and saute just until pink about l min. Using slotted spoon transfer shrimp to bowl. Add bell peppers, onion, thyme, garlic and fennel to skillet. Saute until onion softens, about 8 mins. Add tomatoes with juices, olives, wine and tomato paste; bring to boil. Reduce heat to med-low, cover and simmer until flavors blend, aobut l0 mins. Add shrimp; simmer uncovered until shrimp are just opaque in center, about 3 mins. Mix in basil; season with s&p.
Serves 6 Bon Appetit July 2000