Ingredients
- ROUILLE
- 2 garlic cloves (minced)
- Salt
- 1/2 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon paprika
- Pinch of cayenne pepper
- 1 tablespoon olive oil (extra-virgin)
- SHRIMP STEW
- 2 tablespoons olive oil (extra virgin)
- 1 medium fennel bulb (cored and finely chopped)
- 1 yellow onion (finely chopped)
- 4 garlic cloves, minced
- 3 strips (one-inch) orange zest
- Ground cloves (pinch)
- 1/2 cup dry white wine
- 1 cup clam juice (bottled)
- 1 cup water
- 1 cup chopped tomatoes (canned whole, chopped)
- 1/4 teaspoon saffron threads (crumbled)
- Freshly ground pepper
- 1 1/2 pounds shrimp (jumbo shrimp, peeled and deveined)
- Toasted baguettes, for serving
How to Make
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FOR THE ROUILLE
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Step 1: In a bowl, mash the garlic with a pinch of salt. Whisk in the mayonnaise, lemon juice, paprika, and cayenne. Whisk in 1 tablespoon olive oil. Set aside.
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FOR THE SHRIMP
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Step 2: In a large, deep skillet, heat 2 tablespoons of oil until shimmering. Add the fennel and onion and cook over medium high heat, stirring, until softened, 7 minutes.
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Step 3: Add the garlic, orange zest and ground cloves and cook until fragrant, 1 minute. Add the wine and cook until nearly evaporated, 5 minutes.
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Step 4: Add the clam juice, tomatoes, saffroon and 1 cup of water and bring to a boil. Season with salt and pepper and lower heat to a simmer and cook until the sauce is reduced by half, 10 minutes.
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Step 5: Add the shrimp to the skillet, cover and cook over medium heat, turning once, until cooked, 5 minutes. Discard the zest.
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Step 6: Spread the rouille on the toasts and serve with the stew.
We hope you enjoy this recipe!
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