Ingredients

• 6 tablespoons extra-virgin olive oil
• 1 medium Spanish onion, cut into 1/2-inch dice
• 4 cloves garlic, thinly sliced
• 2 tablespoons chopped fresh hot chiles
• 1 pound fennel, cut into 1/2-inch dice, fronds reserved
• 1 (28-ounce) can tomatoes with juices, crushed by hand
• 2 cups white wine
• 1/2 cup water plus 2 teaspoons salt
• 16 fresh shrimp, 26 to 30 per pound size, peeled and heads left intact
• Freshly ground pepper

Directions