4–6 servings
Pour a couple tablespoons from the 3/4 cup of olive in into a large frying pan, warm over moderate heat, then add the shrimp and sauté until they just turn pink. Alternatively, poach the shrimp (see recipe on RiPE).
Transfer shrimp to a ceramic or glass serving dish with 1-2 inch high sides. Add the herb sprigs.
If you have a white wine open, splash in a couple tablespoons to deglaze the pan, (otherwise scrape out any stuck bits of shrimp), then add a couple tablespoons from the 3/4 cup of olive oil. Add the fennel, carrots, celery, onion, and garlic. Cook until the vegetables begin to soften, about 5 minutes.
Stir in the tomato paste, cook a minute, then add the remaining olive oil (approximately ½ cup at this point), vinegar, salt, sugar, coriander seeds, and chiles. Bring to simmer and cook 5 more minutes. Pour over the shrimp and herbs in the serving dish. Cool to room temperature, then cover with plastic wrap and refrigerate for at least 6 hours before serving, ideally overnight. Serve with sourdough and lemon wedges.