Shrimp Provencal

Shrimp Provencal Last night in the midst of much heat and humidity, I was thinking about something light and fast for dinner. Something that would not heat the kitchen too much. My mind turned to garlic shrimp, but then I thought of Provencal. Delicious over rice... 3 tablespoons olive oil 1 pound uncooked large shrimp, peeled, deveined 1 cup chopped red bell pepper 1/2 thai chili chopped finely 1 cup chopped onion 2 tablespoons chopped fresh thyme and marjoram 3 large garlic cloves, chopped 1/2 teaspoon fennel seeds 1 1/2 cups canned diced tomatoes in juice or use fresh, peeled and chopped tomatoes 1/2 cup Kalamata olives or other brine-cured black olives, pitted 1/2 cup dry white wine 1 tablespoons tomato paste Heat oil in heavy large skillet over medium-high heat, add onions and garlic and saute until opaque, Add bell peppers, thyme, marjoram and fennel seeds to skillet.. Add tomatoes with juices, olives, wine and tomato paste; bring to boil. Reduce heat to medium-low, cover and simmer until flavors blend, about 10 minutes. In a separate skillet heat olive oil and lightly sauté shrimp until pink, about 1 minute.Add shrimpto the tomato, pepper sauce simmer uncovered until shrimp are just opaque in center, about 3 minutes. season with salt and pepper.