Shrimp with Tomatoes, Fennel, and Chickpeas

Name: Shrimp with Tomatoes, Fennel, and Chickpeas
Yield: Serves 4
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

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Appears in Cook's Country December/January 2022

Main Courses

Fish & Seafood

Weeknight

Who says comfort food has to be heavy?

SERVES4

TIME1 hour

Shrimp with Tomatoes, Fennel, and Chickpeas

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 ...

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