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
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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.
