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Written by OLD BAY®
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Source: http://www.oldbay.com/OLD_BAY_news_article3.php
San Francisco chef Andrea Frocillo, of The Franciscan Crab Restaurant, creates and Italian-inspired shrimp boil that showcases tomatoes, artichokes and fennel.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 5 cloves garlic, minced
- 5 cups water
- 2 cups clam juice
- 1 can (28 ounces) diced tomatoes, undrained
- 1 bulb fennel, trimmed, cored and coarsely chopped
- 1/3 OLD BAY® Seasoning
- 1/2 teaspoon McCormick® Crused Red Pepper
- 1 can (14 ounces) whole artichoke hearts, drained
- 1/4 cup (1/2 stick) unsalted butter
- 3 pounds unpeeled jumbo shrimp (21 to 25 count)
Preparation
- Heat oil in 12-quart stockpot on medium heat. Add onion, cook and stir 5 minutes or until softened. Add garlic; cook and stir 2 minutes or until lightly browned. Add water, clam juice, tomatoes, fennel, OLD BAY Seasoning and red pepper; mix well. Bring to boil. Reduce heat to low; simmer 10 minutes.
- Stir in artichokes and butter. Return to boil. Add shrimp. Cover. Remove from heat. Let stand 5 to 8 minutes or just until shrimp turn pink.
- Drain cooking liquid. Pour contents of pot into large serving bowl or platter.
Yield
Makes 6 large servings
Prep Time: 15 minutes
Cook Time: 35 minutes
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