Calabrian Shrimp

Ingredients

• 4 tbsp. EVOO
• 4 garlic cloves, minced
• 2 tsp. Calabrian chilis, minced
• 1/2 cup fennel bulb, chopped into
• 1/2-inch dice; fronds reserved
• 1 cup Stancato’s Naples Marinara
• 1 cup Stancato’s Piccata Finishing Sauce
• 16 jumbo shrimp, peeled/deveined
• Kosher salt
• Fresh basil, chiffonade

Directions

1. Heat oil, saute shrimp until 3/4 way cooked, season, caramelize then remove.
2. Add additional oil if needed, saute garlic until golden.
3. Add chili and fennel, saute until tender.
4. Add Stancato’s Piccata Finishing Sauce & Naples Marinara, simmer a few
   minutes then add shrimp and cook through.
5. Season to taste and garnish with basil.
6. Serve with crostini or ciabatta bread.