3 bulbs fennel cut into thin wedges (stems and fronds reserved)
2/3 cup of your favorite shrimp or crab seasoning mix
Peel from 1 lemon removed in wide strips
1 teaspoon red pepper flakes or to taste
1 bottle of dry white wine (optional)
10 lbs. wild-caught Gulf shrimp shell-on
1/2 cup whole parsley leaves
Fresh lemon wedges
Directions
Fill a very large stockpot halfway with water.
Add the onions, garlic, butter and bouillon, then bring to a boil. Let boil for 10 minutes.
Stir in the tomatoes with their juices, artichoke hearts, fennel, seafood seasoning mix, lemon peel, red pepper flakes, and wine. Boil for 3 minutes.
Add the shrimp, cooking in two batches if needed, and boil for 4 to 6 minutes, depending on size, just until opaque. Do not overcook.
Stir in parsley and serve immediately: With a large net skimmer or slotted spoon, transfer the shrimp and vegetables to a big, deep platter or directly into individual bowls. Pass lemon wedges.
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