Name: Shrimp with Tomatoes, Fennel, and Chickpeas
Total time: 1 h
Ingredients: 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 1 1/2 teaspoons table salt , divided; 1/4 teaspoon pepper; 2 tablespoons extra-virgin olive oil; 2 fennel bulbs , 2 tablespoons fronds chopped, stalks discarded, bulbs halved, cored, and sliced crosswise ½ inch thick; 4 garlic cloves , minced; 1 teaspoon paprika; 1/2 teaspoon red pepper flakes; 1 (28-ounce) can whole peeled tomatoes , drained with juice reserved, chopped coarse; 1 (15-ounce) can chickpeas , rinsed; 1/2 cup chicken broth; 2 tablespoons chopped fresh parsley

Why This Recipe Works

For a light and fresh but comforting dinner, we combined briny shrimp, sweet-tart tomatoes, fragrant fennel, and earthy chickpeas. We started by salting the raw shrimp to season them and help them retain moisture when cooked. We found that staggering the cooking process ensured that all the ingredients were perfectly done. We cooked the fennel first, and once it was lightly browned, we stirred in red pepper flakes for a kick, paprika for warmth, and a generous amount of minced garlic to round things out. Next, we added a can of coarsely chopped whole peeled tomatoes and their juice, a little chicken broth for savory depth, and chickpeas for heft and nutty flavor. To concentrate the flavors and rid the dish of excess moisture, we simmered it for about 10 minutes. Finally, we dropped the shrimp into the pan. A couple tablespoons of chopped fennel fronds and some parsley stirred in before serving gave the dish a pop of color and freshness.

Before You Begin

We prefer untreated shrimp—those not treated with salt or additives such as sodium tripolyphosphate. Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you). If you're using treated shrimp, do not season the shrimp with salt in step 1. If the fennel doesn't have fronds, increase the parsley amount to ¼ cup chopped. Serve with crusty bread.

Instructions

Sprinkle shrimp with ½ teaspoon salt and pepper; set aside. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add fennel bulbs and ½ teaspoon salt and cook, covered, until lightly browned, 8 to 10 minutes, stirring halfway through cooking.

Stir in garlic, paprika, and pepper flakes and cook, uncovered, until fragrant, about 30 seconds. Stir in tomatoes and their juice, chickpeas, broth, and remaining ½ teaspoon salt and bring to simmer. Cook, uncovered, until reduced by half, 9 to 11 minutes.

Stir in shrimp and cook, covered, until shrimp are just cooked through, about 4 minutes, stirring halfway through cooking. Off heat, stir in parsley and fennel fronds. Season with salt and pepper to taste. Serve.