Italian Seafood Stew
(Yield 6-8 servings)
Ingredients:
- 2 pounds Rouses Wild Caught shrimp 21 count peeled cleaned and deveined
- 4 Tbsp olive oil
- 1 sliced onion
- 1 fennel bulb, chopped
- 2 tablespoons black olives finely chopped
- 3 garlic cloves, chopped
- 2 Tbsp tomato paste
- 1/4 cup Sambuca or other anise-flavored liquor
- 1 cup red wine Cabernet
- 1 28-ounce can of crushed tomatoes
- Salt and pepper
- 1/2 cup parsley, chopped
- 1/4 cup fennel fronds (top leafy part) chopped
- 1 lb. cooked rice or pasta of your choice
Instructions:
Sauté onions, fennel, garlic: Heat the olive oil in a large pot over medium-high heat. When the oil is hot, add the onions and fennel. Stir to coat with oil and sauté, stirring occasionally, until it begins to color, about 5-6 minutes. Sprinkle some salt over it. Add the garlic cloves and tomato paste and stir well to combine. Cook this for another 2-3 minutes, stirring once or twice. Add the red wine, stir well, and increase the heat to high. Boil until the liquid is reduced by half. Add the Sambuca or other anise-flavored liquor, and the crushed tomatoes and olives. Stir in the shrimp and bring the pot to a gentle simmer. Simmer for at least 1 hour. Season to taste with salt and pepper: Add the chopped parsley and fennel fronds. Stir well to combine and serve over rice or pasta!
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Click here for more information about Jazzmen Aromatic Rice.
Jazzmen Aromatic Rice can purchased at your local Rouses Supermarket.