Gamberoni al' Acqua Pazza: Shrimp in

Ingredients

• 1  bell pepper hot thinly sliced
• 6  cherry tomatoes halved
• 0.5  bulb fennel thinly sliced
• 0.5 bunch flat parsley chopped
• 1 clove garlic peeled smashed
• 16 jumbo shrimp peeled
• 6 tablespoons olive oil extra-virgin
• 0.5  onion red thinly sliced
• 0.5 cup sea water mixed with 1 teaspoon sea salt
• 0.5 cup white wine 

Equipment

• bowl
• pot

Directions

1. In a 6-quart soup pot, heat the oil over medium heat until smoking.
2. Add the onion, garlic, hot pepper, and fennel and cook until soft and light golden brown, 8 to 10 minutes.
3. Add the tomatoes, wine and water, and bring to a boil. Lower the heat and simmer 10 minutes.
4. Add the shrimp and simmer until cooked through, about 5 minutes.
5. Pour into a bowl and garnish with fennel fronds and parsley.