Shrimp Stew From the Grill – Alexander Herrmann

Peel the shrimp, score along the back and remove the black intestines. Wash and rub dry.

Spread fennel evenly on a large sheet of aluminum foil. Spread the halved tomatoes (cut side down, on top of the fennel) evenly on top, as well as the garlic and tarragon. Season with salt and drizzle with a dash of white wine and a dash of olive oil. Finally, arrange the shrimp on top, as well as saffron.

Fold the aluminum foil over the ingredients and close tightly. Cook on the broiler for about six to seven minutes.

Toasted ciabatta slices taste very good with the shrimp stew.

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