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Recipe

Garlicky Shrimp and Tomatoes

Scott Phillips

Servings: 4

The combination of flavors in this robust dish is reminiscent of cioppino, San Francisco’s popular seafood stew. It’s not a mistake that raw garlic gets stirred into the sauce at the end of cooking—it provides a jolt of fresh flavor.

Ingredients

  • 30 jumbo shrimp (21 to 25 per lb.), peeled, deveined, and patted dry
  • Kosher salt and freshly ground black pepper
  • 5 Tbs. olive oil; more as needed
  • 3 large cloves garlic, pressed or minced
  • 1-1/2 tsp. fennel seeds, coarsely crushed
  • 1-1/2 cups canned crushed tomatoes with purée (from a 15-oz. can)
  • 6 oz. (3/4 cup) bottled clam juice
  • 3/4 cup dry white vermouth
  • 1/4 cup chopped fresh flat-leaf parsley

Nutritional Information

      Calories (kcal) : 390
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 230
      Sodium (mg): 510
      Carbohydrates (g): 10
      Fiber (g): 2
      Protein (g): 32

Preparation

  • Season the shrimp with 1/4 tsp. each salt and pepper. Heat 3 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the shrimp and cook, stirring, until partially cooked, 3 minutes. Transfer the shrimp to a large bowl.
  • Add the remaining 2 Tbs. oil to the skillet. Add about two-thirds of the garlic and all of the fennel seeds and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes, clam juice, and vermouth. Bring to a boil. Cook, stirring occasionally, until the sauce is reduced to about 2/3 cup, about 12 minutes.
  • Turn the heat down to medium and stir in the remaining garlic and the parsley. Add the shrimp and accumulated juice and cook, stirring occasionally, until the shrimp are cooked through, about 2 minutes. Season to taste with salt and pepper and serve.

Serve the shrimp with fluffy white rice.

Reviews

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Reviews

  • mmeckstr | 03/02/2015

    This is a great recipe! Super easy and has a strong flavor from the fennel and garlic. My family devoured it. I didn't have clam juice so I substited one part chicken broth and one part water per a recommendation I found online. Perfect for weeknights. Served with white rice from my rice cooker.

  • LGerber | 11/07/2013

    The flavor of the sauce is amazingly rich and delicious. My husband declared he hates clam juice so I used chicken stock - no problem. I was concerned that my husband would find the fennel too much, since he is not used to that flavor, but he really enjoyed the whole dish. I loved the fennel flavor. My grocery had crushed tomatoes with basil on sale so I used those - I really liked that additional flavor in the sauce.I served it with rice pilaf seasoned with lemon zest and juice Really nice complementary flavors.

  • jc0730 | 11/06/2013

    When I first saw this recipe, I thought, "really another tomato and shrimp dish". Boy was I surprised. I love the fact that you can have these ingredients on hand on any weeknight although it is worthy for company. The sauce smells wonderful while cooking.Easy, easy is what I love the most.I did not serve mine with rice and didn't miss it a bit.

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