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.
Serve the shrimp with fluffy white rice.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Easy to make this recipe...
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.
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.
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.