Shrimp a la Niçoise

“These typical Niçoise ingredients are simple but flavorful. You could use this for fish, but I like the quickness of shrimp, which I usually have in my freezer. Serve over fettuccini or rice.”

– Katie Wetzel Murphy, AVV owner and ambassador, and creator of this recipe

2 tablespoons AVV Olive Oil
1 medium fennel bulb, chopped
1 medium onion – peeled, quartered and sliced
2 tomatoes, cut into wedges
¼ cup Niçoise olives, pitted
4 anchovy fillets, chopped
2 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
2 garlic cloves, minced
1 tablespoon grated lemon peel
¼ cup AVV Estate Syrah
1 pound shrimp, peeled and deveined
Salt and pepper

Heat 2 tablespoons oil in a large heavy skillet over medium heat. Add fennel and onion and lower the heat, cooking until the fennel is tender, about 15 minutes.

Increase heat to medium and add all other ingredients except shrimp. Stir and cook until most of the wine is evaporated, about 5 minutes. Taste the mixture and add salt and pepper to taste.

Add shrimp and cook while stirring until shrimp just turn pink – do not over cook them, this should take about 3 minutes. Serve immediately.