Shrimp in Crazy Water
Gamberoni All’Aqua Pazza. Shrimp in Crazy Water is an example of how Italians love to make little jokes about their food. But this recipe is no joke! The liquorish flavor of the fennel melds with the sweetness of the tomatoes and the heat of the peppers giving it great deal of depth - even for a fairly quick dish. The liquid from the tomatoes, seawater, and wine quickly become a poaching liquid for the shrimp.
The dish is typical of the Campania region of Italy which is where I first had it. The chef made it with some sort of white fish (I have no idea what kind because it didn’t translate and we probably don’t have it here) and it was delicious. He told me the crazy water was sea water - although I’m pretty sure he used water and salt!