15m
PREP TIME
35m
COOK TIME
12
INGREDIENTS
Servings: 6 (large)
Ingredients
- 3 tablespoons olive oil
- 1 medium onion coarsely chopped
- 5 cloves garlic minced
- 5 cups water
- 2 cups clam juice
- 1 can (28 ounces) diced tomatoes undrained
- 1 bulb fennel trimmed cored and coarsely chopped
- 1/3 cup OLD BAY® Classic Seafood Seasoning
- 1/2 teaspoon McCormick Crushed Red Pepper
- 1 can (14 ounces) whole artichok®hearts drained
- 1/4 cup (1/2 stick®unsalted butter
- 3 pounds unpeeled jumbo shrimp (21 to 25 count)
INSTRUCTIONS
-
1
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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Crispy Jalapeno Honey Chicken with Tomato-Corn Confetti
![crispy jalapeno honey chicken with tomato corn confetti]( "crispy jalapeno honey chicken with tomato corn confetti")
