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Mario Batali's Shrimp in Acqua Pazzo

Holiday Shrimp Acqua Pazzo Mario Batali
Jumbo Shrimp in Herbed Broth
skill level
Easy
time
30-60min
servings
4
cost
$
Contributed by :
Acqua Pazzo is Italian for a poached white fish or seafood in a broth of tomatoes, water, and wine.
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ingredients
  • 6 tablespoons Extra Virgin Olive Oil
  • 1/2 Red Onion (thinly sliced)
  • 1 Garlic clove (peeled and smashed)
  • 1 Hot Pepper (thinly sliced)
  • 1/2 bulb Fennel (thinly sliced; fronds reserved for garnish)
  • 6 halved Cherry Tomatoes
  • 1/2 cup White Wine
  • 1/2 cup Water mixed with 1 teaspoon Sea Salt
  • 16 Jumbo Shrimp (peeled; heads and tails on)
  • 1/2 bunch chopped Flat Leaf Parsley (about 1/8 cup)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 tablespoons Extra Virgin Olive Oil
    1/2 Red Onion (thinly sliced)
    1 Garlic clove (peeled and smashed)
    1 Hot Pepper (thinly sliced)
    1/2 bulb Fennel (thinly sliced; fronds reserved for garnish)
    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
    6 halved Cherry Tomatoes
    1/2 cup White Wine
    1/2 cup Water mixed with 1 teaspoon Sea Salt
    16 Jumbo Shrimp (peeled; heads and tails on)
    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.
  • 3
    1/2 bunch chopped Flat Leaf Parsley (about 1/8 cup)
    Pour into a bowl and garnish with fennel fronds and parsley.
 
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