Shrimp in Acqua Pazza
Serves 4
Acqua pazza is an Italian dish whose name translates to "crazy water." This classic Neapolitan dish involves poaching fish in a spicy, tomato-based liquid. Poaching is an ideal method for delicate seafood, preventing overcooking. This dish can be served hot or cold. Some believe "crazy" refers to the broth’s spiciness, while others think it’s because it was once made with seawater. Either way, it’s a beautiful and flavorful dish!
Ingredients
1 cup dried fregola (optional)
½ cup extra-virgin olive oil, plus more for fregola (if using) and serving
3 large ripe summer tomatoes (about 1¼ pounds)
2 garlic cloves, sliced thinly
½ teaspoon fennel seeds
1 teaspoon red pepper flakes, plus more as needed
½ cup dry white wine
12 cherry or grape tomatoes
12 Kalamata olives, pitted and halved
Kosher salt
12 shrimp, peeled and deveined with tails on
2 teaspoons freshly squeezed lemon juice
Instructions
1. If making the fregola, bring a medium saucepan of salted water to a boil over high heat. Add the fregola and cook according to the package instructions. Drain and toss with a tablespoon of olive oil; set aside until ready to serve.
2. With a sharp knife, split your large tomatoes in half through their equator.
3. Set a box grater over a medium bowl and grate the tomatoes, cut side down, on the largest holes.
4. Strain the tomato juice and pulp through a fine-mesh strainer and reserve the "tomato water" (about 1 cup).
5. Heat the ½ cup of olive oil in a large, high-sided skillet over medium heat and add the garlic. Toast the garlic until it starts to brown, about 1 minute, then add the fennel seeds and red pepper flakes. Lower the heat to medium-low and cook, swirling occasionally, until fragrant, about 1 minute.
6. Remove the pan from the heat and carefully add the tomato water, white wine, cherry tomatoes, olives, and 2 teaspoons of salt. Stand back and swirl in the pan. Return the pan to high heat, then cover, lower the heat to medium, and cook until the tomatoes are softened and the liquid is slightly reduced, 10 to 12 minutes.
7. Pat the shrimp dry and season with salt. Place the shrimp into the tomato water, cover, and cook until the shrimp are turning pink and starting to curl, 2 to 3 minutes.
8. Add the lemon juice and stir.
9. Taste the tomato water and adjust seasonings with salt and red pepper flakes.
10. Divide among four shallow bowls with a good drizzle of olive oil over each one.
Note: To make this a full meal, serve it with fregola, the Sardinian pasta similar to Israeli couscous.
That’s the Move!
The tomato water in this recipe is fantastic for making a lighter version of a Bloody Mary called the Ghost of Mary. Just substitute the spicy tomato water for tomato juice and use your favorite vodka and garnishes.