Shrimp in Vermouth and Fennel Tomato Sauce

Ingredients

• 4 tbsp Extra-virgin olive oil (Divided; use additional oil as needed for searing)
• 1.5 lb Large shrimp (Peeled and deveined; tails may be left on)
• 1 Yellow onion (Finely chopped)
• 4 cloves Garlic (Thinly sliced or finely chopped)
• 2 tsp Fennel seeds (Lightly crushed, if desired)
• 0.25 tsp Red pepper flakes (Or to taste)
• 0.5 cup Dry vermouth
• 28 oz Canned crushed tomatoes (One large can)
• Kosher salt (To taste, plus more for seasoning the shrimp)
• Black pepper (Freshly ground, to taste)
• 0.25 cup Fresh flat-leaf parsley (Chopped, for finishing)
• Crusty bread, cooked soft polenta, cooked white beans, or cooked orzo (Optional, for serving)

Steps

1. 1

   Pat the shrimp thoroughly dry with paper towels and season lightly on all sides with kosher salt and black pepper. Prepare the onion, garlic, fennel seeds, and parsley before beginning, since the cooking proceeds quickly.

2. 2

   Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Arrange half of the shrimp in a single layer and sear on one side for about 1 minute, until the underside is browned and the shrimp are still translucent on top.

3. 3

   Transfer the first batch of shrimp to a plate without cooking the second side. Add the remaining shrimp to the skillet and sear them on one side in the same way, about 1 minute, then transfer them to the plate.

4. 4

   Reduce the heat to medium and add the remaining 2 tablespoons olive oil to the skillet. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.

5. 5

   Add the garlic, crushed fennel seeds, and red pepper flakes. Cook for about 30 seconds, stirring constantly, until fragrant but not browned.

6. 6

   Pour in the dry vermouth and scrape the bottom of the skillet with a wooden spoon to loosen any browned shrimp bits. Simmer for 2 to 3 minutes, until the vermouth has reduced noticeably.

7. 7

   Add the crushed tomatoes and season with salt and black pepper. Bring the sauce to a simmer, then cook uncovered for 15 to 20 minutes, stirring occasionally, until slightly thickened and the onion is fully tender.

8. 8

   Return the partially cooked shrimp and any juices on the plate to the skillet. Stir gently to coat them with the sauce and simmer for 2 to 3 minutes, turning once, until the shrimp are opaque throughout, curled, and just firm.

9. 9

   Taste the sauce and adjust the salt, pepper, and red pepper flakes. Sprinkle with the chopped parsley and serve immediately with crusty bread, soft polenta, white beans, or orzo.

Notes

The accessible page excerpt identifies this as a Venetian-inspired gamberi alla busara and specifically recommends searing the shrimp in two batches on only one side before finishing them briefly in the sauce. The page is membership-restricted, so the ingredient quantities and detailed method above are reconstructed estimates rather than directly extracted from the full recipe.

Nutrition per serving

• main
• seafood
• Italian-inspired
• stovetop
• one-pan
• quick-cooking
• dinner
• dairy-free