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Garlicky Shrimp with Charred Fennel

4
Points® value
Total Time
2 hr 35 min
Prep
35 min
Cook
2 hr
Serves
4
Difficulty
Easy
Campari tomatoes are medium-size, grown hydroponically (without soil), and sold on the vine. Pesticide-free with great taste, they work beautifully in this recipe alongside fennel and shrimp.

Ingredients

Olive oil cooking spray

1 spray(s)

Olive oil

6 tsp(s), divided

Uncooked fennel bulb

2 medium, cut lengthwise into 1/2-inch slices, plus 1/4 cup thinly sliced fennel ribs

Orange bell pepper

1 medium, cut into 8 pieces

Fresh garlic scapes

5 medium, thinly sliced

Rosemary

1½ tsp(s), chopped

Kosher salt

¼ tsp(s)

Black pepper

¼ tsp(s)

White wine

⅓ cup(s)

Cherry tomatoes

10 oz

Cooked fresh shrimp

1 pound(s)

Pitted Kalamata olives

12 olive(s)

Instructions

  1. In a large heavy nonstick skillet over medium-high heat, warm 2 tsp oil. In skillet, arrange 1/2-inch sliced fennel, cut-side down, and cook, in batches if needed, until charred, about 3 minutes per side (spray fennel with nonstick spray as needed). Transfer to a 5-qt slow cooker. To skillet, add 2 tsp oil and bell pepper, skin-side down; cook until lightly charred, about 3 minutes. Add to slow cooker. Tuck one-third of garlic into vegetables and scatter rosemary on top. Sprinkle with salt and black pepper.
  2. Into skillet, pour wine and boil until slightly reduced, about 1 minute. Add 2 tbsp water and cook 1 minute (you should have about 2 tbsp liquid). Pour over fennel mixture and place tomatoes with vines on top. Cover and cook until fennel and bell peppers are tender, about 2 hours on High.
  3. About 5 minutes before cooking time is up, wipe skillet dry. Warm remaining 2 tsp oil over medium heat. Add remaining garlic and cook, stirring constantly, until light golden, about 1 minute; transfer to cup. Add shrimp to skillet and cook, turning once, until just opaque throughout, about 3 minutes. Remove skillet from heat.
  4. With slotted spoon, transfer tomatoes to plate. Spoon fennel mixture onto platter. Remove tomatoes from vine, if desired, and place on top of fennel mixture; sprinkle with olives and fennel ribs and drizzle with juices. Add shrimp and scatter garlic on top.
  5. Per serving: about 1 cup fennel mixture and about 8 shrimp

Notes

Shopping tip: We used pitted Kalamata olives because they’re simpler—and easier to find—but you could go authentically French and use Niçoise olives (sold with pits).

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