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Gulf Shrimp in Crazy Water MARIO BATALI

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Crazy water = crazy delicious!

6 tablespoons olive oil
1/2 red onion (peeled, thinly sliced)
1 clove garlic (peeled, smashed)
1 serrano chile (stem removed, thinly sliced)
1 teaspoon red chili flakes
1/2 bulb fennel (thinly sliced, fronds reserved for garnish)
12 cherry tomatoes (stemmed, halved)
1/2 cup white wine
1/2 cup sparkling salty water
16 jumbo shrimp (peeled, heads and tails on)
1/2 bunch parsley (chopped)

In a 6-quart pot, or Dutch oven, heat the olive oil over medium heat until smoking. Add the onion, garlic, serrano chile, red chili flakes and fennel and cook until softened and just golden brown, about 8 to 10 minutes.
Add the tomatoes, wine and water and bring to a boil. Lower the heat and simmer for 10 minutes. Add the shrimp and simmer until cooked through, about 5 minutes. Divide amongst 4 bowls and garnish with fennel fronds and parsley. Serve immediately.
Tip: Try this dish with your favorite fish! Make the broth in advance, reheat and add your favorite seafood before serving.

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One Comment

  • Sherry Angel says:

    I have tried several of Michael Symans recipes & have loved 99% of them & make them often! I made his flourless chocolate cake for my son & his wife! Rave reviews, even from my two little grandsons! Thank you Michael!

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