This speedy shrimp skillet supper is simple enough for family, yet sophisticated enough for company.

Shrimp Provencal

1 tablespoon butter
1 pound shrimp, peeled
3/4 teaspoon minced garlic clove
1 1/4 pounds tomatoes, seeded and chopped
1 tablespoon dried basil leaves
1 teaspoon grated orange peel
3/4 teaspoon salt
1/2 teaspoon fennel
1/8 teaspoon pepper
1/4 cup green onion, sliced

Hot cooked long grain rice for accompaniment

1. In a large skillet, melt butter then add peeled shrimp and crushed garlic cloves. Cook and stir until the shrimp turn opaque, about 3 to 4 minutes.
2. Using a slotted spoon, remove to a plate. Add chopped tomatoes, basil, grated orange peel, salt, fennel, and pepper to the skillet. Cook and stir until the tomatoes are softened, about 3 to 5 minutes.
3. Stir in sliced green onions and the shrimp; cook until heated through, about 1 minute.
4. Serve with cooked rice.

Makes 4 servings.