Cook The Book: Shrimp In Crazy Water, Mario Batali'S Last Supper

• 6 tablespoons (90 ml) extra-virgin olive oil
• 1 medium Spanish onion, chopped into 1/2-inch (1-cm) dice
• 4 garlic cloves, thinly sliced
• 2 tablespoons chopped fresh hot chiles
• 1 fennel bulb, chopped into 1/2-inch (1-cm) dice, fronds reserved
• 1 twenty-eight-ounce (828-ml) can tomatoes, crushed by hand, with juice
• 2 cups (475 ml) dry white wine
• 1/2 cup (120 ml) seawater (or 1/2 cup 120 ml water mixed with 1 teaspoon salt)
• 16 jumbo shrimp, peeled, head and tail on
• Freshly ground black pepper

1. In a 6-quart (5 1/2-liter) soup pot, heat the oil over medium heat until smoking. Add to it the onion, garlic, chiles, and diced fennel. Cook, stirring occasionally, until soft and light-golden brown, 8 to 10 minutes.
2. Pour into a soup tureen; garnish with fennel fronds. Serve.

extravirgin olive oil, spanish onion, garlic, chiles, fennel bulb, tomatoes, white wine, seawater, jumbo shrimp, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2008/03/shrimp-in-crazy-water-mario-batali-recipe.html (may not work)