Shrimp in Crazy Water: Gamberoni al' Acqua Pazzo

• 6 tablespoons extra-virgin olive oil
• 1 medium Spanish onion, cut into 1/2-inch dice
• 4 cloves garlic, thinly sliced
• 2 tablespoons chopped fresh hot chiles
• 1 pound fennel, cut into 1/2-inch dice, fronds reserved
• 1 (28-ounce) can tomatoes with juices, crushed by hand
• 2 cups white wine
• 1/2 cup water plus 2 teaspoons salt
• 16 fresh shrimp, 26 to 30 per pound size, peeled and heads left intact
• Freshly ground pepper

1. In a 6-quart soup pot, heat the oil until smoking.
2. Add the onion, garlic, chiles, and fennel and cook 8 to 10 minutes, until soft and light golden brown.
3. Add the tomatoes, wine, and salted water and bring to a boil.
4. Reduce heat and simmer 10 minutes.
5. Add the shrimp and simmer until cooked through, about 10 minutes.
6. Pour into a soup tureen, garnish with fennel fronds, and serve with plenty of freshly ground pepper.

extravirgin olive oil, spanish onion, garlic, chiles, fennel, tomatoes, white wine, water, fresh shrimp, freshly ground pepper

Taken from www.foodnetwork.com/recipes/mario-batali/shrimp-in-crazy-water-gamberoni-al-acqua-pazzo-recipe.html (may not work)