Manresa-Style Shrimp Boil

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

Instructions

1. 1
   Fill a very large stockpot halfway with water.
2. 2
   Add the onions, garlic, butter and bouillon, then bring to a boil. Let boil for 10 minutes.
3. 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. 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. 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.