Shrimp Stew

Ingredients

Serves: 6 to 8

•     3 pints cherry tomatoes
•     1 medium-large onion, cut into 1½-inch chunks
•     1 large fennel bulb, halved, cored and sliced thin, fronds reserved for garnish
•     12 small potatoes (about 11/2 pounds) halved
•     4 garlic cloves, sliced
•     ¼ cup extra-virgin olive oil
•     ½ cup white wine
•     1½ teaspoons finely grated zest and ½ cup juice from 1 large orange
•     1½ teaspoons fennel seeds
•     Salt and pepper
•     2 pounds peeled shrimp
  

Instructions

1.     Adjust oven rack to lowest position and heat oven to 425 degrees.
2.  Place tomatoes, onions, fennel, potatoes, and garlic in a large roasting pan; add olive oil, wine, orange zest and juice, fennel seeds, a sprinkling of salt and pepper and toss to coat.
3.  Roast until contents of pan are fully stewed, 30 to 35 minutes.
4. Add shrimp; continue to cook until shrimp are just cooked through and pink, about 10 minutes longer.
5. Garnish with fennel fronds and serve.