DIETS: LC GF
Serves 4
Great with Brown Rice Pilaf with Saffron and Ginger or over noodles!

Ingredients: 

• 3 Tablespoons olive oil
• 1 cup diced onion
• 1/2 cup diced fennel
• 1/2 cup diced red bell pepper
• salt, to taste
• 2 teaspoons minced garlic
• 1/4 teaspoon red pepper flakes
• 2 Tablespoons tomato paste
• 1 large diced tomato
• 2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried)
• 1 teaspoon chopped fresh oregano (or 1/4 teaspoon dried)
• 1-2 cups vegetable or chicken broth
• 1 pound raw shrimp, peeled and deveined
• 2 teaspoons freshly squeezed lemon juice
• 2 Tablespoon finely chopped fresh parsley

Instructions: 

• Heat oil in a large skillet over medium heat.  Add onion, fennel, red pepper and a generous pinch of salt.  Saute until onion is golden (about 8 minutes). 
• Add the garlic, red pepper flakes, tomato paste, chopped tomatoes, thyme, oregano and a bit more salt and cook for 5-8 minutes longer. 
• Transfer mixture to a blender or food processor and add 1-2 cups of the broth (depending on how thick you like the sauce).  Blend until smooth and well mixed. 
• Transfer back to the skillet and re-heat until simmering.  Add the shrimp, cover, and cook until shrimp is done (about 3 minutes on each side). 
• Stir in the lemon juice and parsley.
• Serve immediately!

Nutrition Info Per Serving: 
Calories 250.9
Total Fat 12.3 g
Saturated Fat 2.3 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 8.4 g
Cholesterol 223.5 mg
Sodium 1,101.9 mg
Potassium 764.6 mg
Total Carbohydrate 10.5 g
Dietary Fiber 2.5 g
Sugars 4.4 g
Protein 25.9 g