Rating: 3 stars
179 Ratings
  • 5 star values: 27
  • 4 star values: 34
  • 3 star values: 46
  • 2 star values: 47
  • 1 star values: 25
  • 179 Ratings

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Credit: Paul Sirisalee

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and chopped fennel and cook until softened, 6 to 8 minutes. Stir in the tomato paste.

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  • Add the shrimp, clam juice, tomatoes and their juices, and 1½ cups water to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Simmer until the shrimp are opaque, about 2 minutes. Sprinkle with the fennel fronds.

Nutrition Facts

248 calories; fat 9g; saturated fat 1g; cholesterol 176mg; sodium 945mg; protein 26g; carbohydrates 15g; sugars 5g; fiber 4g; iron 5mg; calcium 122mg.
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