Shrimp Stew

Ingredients

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
  

Instructions

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.