Garlicky shrimp with charred fennel
Uncooked fennel bulb(s)
1 pound(s), 2 (1/2-pound) bulbs, cut lengthwise into 1/2-inch slices plus 1/4 cup thinly sliced fennel ribs
Orange bell pepper
1 medium, cut into 8 pieces)
5 medium clove(s), thinly sliced
1½ tsp, chopped fresh
⅓ cup(s), dry
10 oz, Compari variety
16 oz, large, peeled and deveined
12 medium, pitted Kalamata variety
- Heat 2 teaspoons oil in large heavy nonstick skillet over medium-high heat. Arrange 1/2-inch sliced fennel in skillet, cut-side down, in batches if needed, and cook until charred, about 3 minutes per side, spraying fennel with olive oil nonstick spray as needed. Transfer to 5-quart slow cooker. Add 2 teaspoons oil to skillet; place bell pepper, skin-side down, in skillet and 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.
- Pour wine into skillet and boil until slightly reduced, about 1 minute. Add water and cook 1 minute (you should have about 2 tablespoons 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.
- About 5 minutes before cooking time is up, wipe skillet dry. Heat remaining 2 teaspoons oil in skillet 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.
- 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.
- Per serving: about 1 cup fennel mixture and about 8 shrimp