Ingredients
- 6 tablespoons extra-virgin olive oil
- 1/2 red onion, thinly sliced
- 1 clove garlic, peeled and smashed flat
- 1 hot pepper, thinly sliced
- 1/2 bulb fennel, thinly sliced, fronds set aside
- 6 cherry tomatoes, halved
- 1/2 cup white wine
- 1/2 cup sea water, or 1/2 cup water mixed with 1 teaspoon sea salt
- 16 jumbo shrimp, peeled, heads and tails on
- 1/2 bunch flat leaf parsley, chopped to yield 1/8 cup
Directions
In a 6-quart soup pot, heat the oil over medium heat until smoking. Add the onion, garlic, hot pepper, and fennel and cook until soft and light golden brown, 8 to 10 minutes.
Add the tomatoes, wine and water, and bring to a boil. Lower the heat and simmer 10 minutes. Add the shrimp and simmer until cooked through, about 5 minutes. Pour into a bowl and garnish with fennel fronds and parsley.
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By jenkofer_1742464
boulder, CO
on December 27, 2004
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I made this for a "pot-luck" appetizer. It was delicious, easy and everyone loved it.
By eyoffe_875829
new york, NY
on August 23, 2004
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Perfect for dinner parties. This dish was simple and delicious!
By judyoren_355430
Great Neck, NY
on May 22, 2004
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I made this recipe for a very ctitical audience and they were delighted by it. It is so easy and so rich and flavorful. Highly recommended for a quick, easy and impressive supper. Served with crusty, warm bread and a salad. Magnifico!!!!
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