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.
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- 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盎司。（3/4杯）瓶装蛤Juice
- 3/4 cup dry white vermouth
- 1/4杯切碎的新鲜平叶欧芹
Nutritional Information
- Calories (kcal) : 390
- Fat Calories (kcal): 180
- Fat (g): 20
- Saturated Fat (g): 3
- Polyunsaturated Fat (g): 3
- 单不饱和脂肪（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.
- 将热量调低至中等，然后搅拌剩余的大蒜和欧芹。加入虾和积聚的果汁并煮熟，偶尔搅拌，直到将虾煮熟，约2分钟。调味，用盐和胡椒粉调味。
Serve the shrimp with蓬松的白米饭.
Ingredient Spotlight
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IN THIS RECIPEShrimp
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IN THIS RECIPEWhite Vermouth
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FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (4 reviews)
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DianaJThomas| 03/02/2019Easy to make this recipe...
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Mmeckstr| 03/02/2015This 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.
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LGerber| 11/07/2013
酱汁的味道令人惊叹且美味。我丈夫宣布他讨厌蛤汁，所以我用了鸡肉汤 - 没问题。我担心我的丈夫会发现茴香太多，因为他不习惯这种味道，但他真的很喜欢整道菜。我喜欢茴香味。我的杂货店用罗勒（Basil）粉碎了西红柿，所以我用了这些杂货 - 我真的很喜欢酱汁中的额外风味。
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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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