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Nutrition information coming soon.
1. Heat oil in 12-quart stockpot on medium heat. Add onion cook and stir 5 minutes or until softened. Add garlic; cook and stir 2 minutes or until lightly browned. Add water clam juice tomatoes fennel OLD BAY Seasoning and red pepper; mix well. Bring to boil. Reduce heat to low; simmer 10 minutes.
2. Stir in artichokes and butter. Return to boil. Add shrimp. Cover. Remove from heat. Let stand 5 to 8 minutes or just until shrimp turn pink.
3. Drain cooking liquid. Pour contents of pot into large serving bowl or platter.