Mario Batali's Shrimp in Crazy Water

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

Serves 4

  • 6 tbsp extra-virgin olive oil

  • 1 medium Spanish onion, chopped into ½-in dice

  • 4 garlic gloves, thinly sliced

  • 2 tbsp chopped fresh hot chilies

  • 1 fennel bulb, chopped into ½-in dice, fronds reserved

  • 1 28-oz can tomatoes, crushed by hand, with juice

  • 2 cups dry white wine

  • ½ cup seawater, or ½ cup water mixed with 1 tsp salt

  • 16 jumbo shrimp, peeled, head and tail on

  • Freshly ground black pepper

DIRECTIONS:

  • In a 6-qt soup pot, heat the oil over medium heat until smoking.  Add the onion, garlic, chilies, and diced fennel and cook until soft and light golden brown, about 8 to 10 minutes, stirring occasionally.

  • 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 they are cooked through, about 5 minutes.  Season to taste with freshly ground black pepper.

  • To serve, pour into a soup tureen and garnish with the fennel fronds.

Melanie Dunea