Mediterranean Shrimp Stew
Mediterranean Shrimp Stew is classy, yet simple--just scatter the ingredients in a roasting pan and shove it in the oven.
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Cooking tools:
- Microplane
- Citrus press
- Roasting pan
- Baking pan
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 3 pints cherry tomatoes
- 1 medium-large onion, cut into 1½-inch chunks
- 1 large fennel bulb, halved, cored and sliced thin, fronds reserved for garnish
- 12 small potatoes (about 11/2 pounds) halved
- 4 garlic cloves, sliced
- ¼ cup extra-virgin olive oil
- ½ cup white wine
- 1½ teaspoons finely grated zest and ½ cup juice from 1 large orange
- 1½ teaspoons fennel seeds
- Salt
- pepper
- 2 pounds peeled shrimp (preferably Gulf)
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