Gamberoni al' Acqua Pazza: Shrimp in Crazy Water (Mario Batali) |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
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:
1. 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.
2. 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.
|
|