Shrimp in Crazy Water: Gamberoni al' Acqua Pazzo (Mario Batali) |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
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:
1. In a 6-quart soup pot, heat the oil until smoking. Add the onion, garlic, chiles, and fennel and cook 8 to 10 minutes, until soft and light golden brown. Add the tomatoes, wine, and salted water and bring to a boil. Reduce heat and simmer 10 minutes. Add the shrimp and simmer until cooked through, about 10 minutes. Pour into a soup tureen, garnish with fennel fronds, and serve with plenty of freshly ground pepper.
|
|