- Fennel Shallots
- Half Pepper Flakes
- White Wine Water
- Chopped Tomatos
- Olive Oil
You already ingredients so, we can get started you’re going to need some finely sliced fennel shallots, garlic, parsley, half pepper flakes some white wine water, chopped tomatoes, salt and pepper ,olive oil and of course some shrimp and I’m just using some large shrimp that have been deveined but the shell are still on them and that’s my mother would never cook shrimp without the shell on them because she says that it gives a lot of flavor which it does so, I’m leaving them on because that’s what she says and that’s what I do so what I have here is a large pot with a few tablespoons of olive oil been preheating over about medium heat. we’re going to add in my fennel along with my shallot and garlic get that out of there and I have pepper flakes for heat and a little bit of the parsley not all of it maybe about half give that a good stir. I’m gonna season them with some salt and pepper.
I’m gonna let them cook slowly over about medium heat for about 10 minutes or until the veggies have softened and cooked down a bit and I’ll show you what they look like when they’re there veggies are looking good and smelling even better add in my wine if, you don’t want to use wine you don’t have to you can add in just a little bit more water but wine does give it just such fantastic flavor it’s just I can’t I can’t leave it out it’s gonna cook it for 30 seconds just to cook the alcohol out just a little bit and then we can add in a couple more ingredients and add in my crushed tomatoes without a stir and my water because. I don’t want this to be a thick sauce.
I want to be a little on the thin side now I’m gonna bring this to a boil let it cook for about ten minutes and I will show you what it looks like once it’s there and we’ll finally get ready to add the shrimp my broth has been cooking for about ten minutes it’s time to season it with some salt and pepper of course it’s super important and now we’re going to add in the shrimp – shrimp it’s a stir dunk um run in there you want them to be covered in the sauce I’m going to cover this with a lid and let them cook for about five minutes or until they turn a really nice bright pink color then turn it off.
I’ll show you what it looks like once it’s done my shrimp are fully cooked and add in my parsley for a nice freshness and color that smells so,good I’ve got some bread grilled here grilled out on my little bruschetta pan so that it’s ready. I’m going to serve myself just a little bit right now to give us a taste. I’m gonna go in with a bread cuz this is how you do it you got to soap it all up. I’m going for that juice that broth oh my my the shrimp is delicious don’t get me wrong but that broth is where its app you need tons of Italian crunchy bread grilled.