Shrimp in Crazy Water

• 6 tablespoons extra virgin olive oil
• 1 medium Spanish onion, chopped into 1/2-in/1-cm dice
• 4 garlic cloves, thinly sliced
• 2 tablespoons chopped fresh hot chili peppers
• 1 fennel bulb, chopped into 1/2-in/1-cm dice, fronds reserved
• 1 (28 ounce) can tomatoes, crushed by hand, with juice
• 2 cups dry white wine
• 12 cup water, mixed with
• 1 teaspoon salt
• 16 jumbo shrimp, peeled, head and tail on Freshly ground black pepper

1. In a 6-qt soup pot, heat the oil over medium heat until smoking.
2. Add the onion, garlic, chilies and diced fennel and cook until soft and light golden brown, about 8 to 10 minutes, stirring occasionally.
3. Add the tomatoes, wine and water and bring to a boil.
4. Lower the heat and simmer for 10 minutes.
5. Add the shrimp and simmer until they are cooked through, about 5 minutes.
6. Season to taste with freshly ground black pepper.
7. To serve, pour into a soup tureen and garnish with the fennel fronds.

extra virgin olive oil, spanish onion, garlic, hot chili peppers, fennel bulb, tomatoes, white wine, water, salt, jumbo shrimp

Taken from www.food.com/recipe/shrimp-in-crazy-water-274385 (may not work)