Manresa-Style Shrimp Boil

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Recipe by Thy Tran

Yield: 24 servings

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Ingredients

  • 2 big onions cut into thin wedges
  • 8 cloves garlic chopped
  • 1 stick unsalted butter
  • 4 cubes chicken or fish bouillon
  • 2 32-ounce cans diced tomatoes
  • 4 14-ounce cans whole artichoke hearts
  • 3 bulbs fennel cut into thin wedges (stems and fronds reserved)
  • 2/3 cup of your favorite shrimp or crab seasoning mix
  • Peel from 1 lemon removed in wide strips
  • 1 teaspoon red pepper flakes or to taste
  • 1 bottle of dry white wine (optional)
  • 10 lbs. wild-caught Gulf shrimp shell-on
  • 1/2 cup whole parsley leaves
  • Fresh lemon wedges

Directions

  1. Fill a very large stockpot halfway with water.
  2. Add the onions, garlic, butter and bouillon, then bring to a boil. Let boil for 10 minutes.
  3. Stir in the tomatoes with their juices, artichoke hearts, fennel, seafood seasoning mix, lemon peel, red pepper flakes, and wine. Boil for 3 minutes.
  4. Add the shrimp, cooking in two batches if needed, and boil for 4 to 6 minutes, depending on size, just until opaque. Do not overcook.
  5. Stir in parsley and serve immediately: With a large net skimmer or slotted spoon, transfer the shrimp and vegetables to a big, deep platter or directly into individual bowls. Pass lemon wedges.
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