Shrimp Stew

Shrimp Stew


Serves: 6 to 8

  •     3 pints cherry tomatoes

  •     1 medium-large onion, cut into 1½-inch chunks

  •     1 large fennel bulb, halved, cored and sliced thin, fronds reserved for garnish

  •     12 small potatoes (about 11/2 pounds) halved

  •     4 garlic cloves, sliced

  •     ¼ cup extra-virgin olive oil

  •     ½ cup white wine

  •     1½ teaspoons finely grated zest and ½ cup juice from 1 large orange

  •     1½ teaspoons fennel seeds

  •     Salt and pepper

  •     2 pounds peeled shrimp


  1.     Adjust oven rack to lowest position and heat oven to 425 degrees.

  2.  Place tomatoes, onions, fennel, potatoes, and garlic in a large roasting pan; add olive oil, wine, orange zest and juice, fennel seeds, a sprinkling of salt and pepper and toss to coat.

  3.  Roast until contents of pan are fully stewed, 30 to 35 minutes.

  4. Add shrimp; continue to cook until shrimp are just cooked through and pink, about 10 minutes longer.

  5. Garnish with fennel fronds and serve.

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