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Garlicky shrimp with charred fennel

Garlicky shrimp with charred fennel

3
Points®
Total Time
2 hr 35 min
Prep
35 min
Cook
2 hr
Serves
4
Difficulty
Easy
Campari tomatoes are medium-sized, grown hydroponically (without soil), and sold on the vine. Pesticide free with great taste, they work beautifully in this recipe alongside the fennel and shrimp.

Ingredients

Olive oil

6 tsp

Uncooked fennel bulb

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)

Garlic

5 clove(s), thinly sliced

Rosemary

1½ tsp, chopped fresh

Kosher salt

¼ tsp

Black pepper

¼ tsp

White wine

⅓ cup(s), dry

Water

2 Tbsp

Tomato

10 oz, Compari variety

Uncooked shrimp

16 oz, large, peeled and deveined

Olives

12 olive(s), medium, pitted Kalamata variety

Instructions

  1. 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.
  2. 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.
  3. 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.
  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

We used pitted Kalamata olives because they’re easier and easy to find, but you can also go authentically French and use nicoise olives (sold with pits).

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