Roasted cherry tomatoes, fennel and garlic form the base of a delicious poaching liquid for plump and juicy shell-on shrimp. It’s a one-pot wonder that will transport you to the beach, even if you’re trapped in the city.
Ingredients
Method
- Thinly slice 1 large fennel bulb and 5 cloves garlic. Heat a large, thick-bottom pan with matching lid on medium. Add enough oil to lightly coat the bottom, about 3 tbsp. When the oil is hot and glossy, add sliced fennel and garlic and season with ½ teaspoon salt and a few cracks black pepper. Cook, occasionally stirring, until lightly browned and tender, about 5 minutes.
- Add fennel seeds and red pepper flakes and cook until toasted, about 1 minute. You’ll want to keep the spices moving in the pan by constantly stirring so they don’t burn. You will be able to smell a nuttiness on the spices when it’s ready. Once toasted, add cherry tomatoes and remaining ½ teaspoon salt. Cook until the tomatoes are bursting and a jammy sauce forms in the pan, about 10-15 minutes. Use the back of your spoon to help the tomatoes along.
- Add the zest and juice of 1 lemon and let simmer for 1-2 minutes until slightly thickened. Taste and adjust seasoning — it should be bright and garlicky. Add shrimp, stirring to evenly coat, then cover and cook for 5-10 minutes, or until the shrimp are pink throughout and fully cooked. Serve with fresh bread and enjoy!
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