3 tablespoons olive oil
1 medium onion coarsely chopped
5 cloves garlic minced
5 cups water
2 cups clam juice
1 can (28 ounces) diced tomatoes undrained
1 bulb fennel trimmed cored and coarsely chopped
1/3 cup Old Bay Seasoning
1/2 teaspoon McCormick Crushed Red Pepper
1 can (14 ounces) whole artichok®hearts drained
1/4 cup (1/2 stick®unsalted butter
3 pounds unpeeled jumbo shrimp (21 to 25 count)
1. Heat oil in 12-quart stockpot on medium heat. Add onion cook and stir 5 minutes or until softened. Add garlic; cook and stir 2 minutes or until lightly browned. Add water clam juice tomatoes fennel OLD BAY Seasoning and red pepper; mix well. Bring to boil. Reduce heat to low; simmer 10 minutes.
2. Stir in artichokes and butter. Return to boil. Add shrimp. Cover. Remove from heat. Let stand 5 to 8 minutes or just until shrimp turn pink.
3. Drain cooking liquid. Pour contents of pot into large serving bowl or platter.