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GAMBERONI AL’ AQUA PAZZA (Shrimp in “crazy water”)

Serves 4 to 8 Servings


  • 6 tablespoon extra-virgin olive oil
  • 1 tablespoon Spanish onion
  • 4 clove garlic
  • 2 tablespoon hot chiles
  • 1 tablespoon fennel bulb
  • 28 ounce tomatoes
  • 2 cup dry white wine
  • 1/2 cup sea water
  • 16 cup jumbo shrimp
  • 16 cup black pepper


Baking Directions:

In a 6-quart soup pot, heat the oil over medium heat until smoking.

Add the garlic, chiles, and fennel and cook until soft and light golden brown, 8 to 10 minutes.

Add the tomatoes, wine, and water and bring to a boil.

Lower the heat and simmer 10 minutes.

Add the shrimp and simmer until cooked through, about 5 minutes.

Pour into a soup tureen, garnish with fennel fronds, and serve with plenty of freshly ground black pepper.

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