I had ciopinno at a restaurant a few weeks ago, and although it was subpar (there were only 3 shrimp), it totally made me want the saffron-tomato sauce. So tomorrow I'm going to make a light shrimp stew by sauteeing fennel and onions, adding garlic, then tomato paste, then squeezed tomatoes, white wine and saffron. I'll simmer that for a few minutes, then add the shrimp and maybe a little water, if needed. I want a soupier consistency. I'll serve it with a salad and lots of freshly grilled crostini for dipping and a little drizzle of good greek olive oil over the top. I'll make some orzo to put it over for leftovers the next day. I have to find a seafood shop that has peeled and deveined shrimp because I hate doing that! The shop a few blocks away doesn't do it. :(