Shrimp in Crazy Water: Gamberoni al' Acqua Pazzo

1. 1

   In a 6-quart soup pot, heat the oil until smoking.

2. 2

   Add the onion, garlic, chiles, and fennel and cook 8 to 10 minutes, until soft and light golden brown.

3. 3

   Add the tomatoes, wine, and salted water and bring to a boil.

4. 4

   Reduce heat and simmer 10 minutes.

5. 5

   Add the shrimp and simmer until cooked through, about 10 minutes.

6. 6

   Pour into a soup tureen, garnish with fennel fronds, and serve with plenty of freshly ground pepper.

* Per serving · 4 servings · Values may vary.

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