Immerse yourself in the tantalizing world of seafood with our delectable Shrimp Cioppino recipe. This classic Italian-American dish, originating from San Francisco, is a symphony of flavors that will transport your taste buds to the vibrant shores of the Mediterranean. Dive into a rich and flavorful broth brimming with succulent shrimp, tender calamari, and an array of seafood treasures. Dive into a rich and flavorful broth brimming with succulent shrimp, tender calamari, and an array of seafood treasures. The aromatic blend of herbs and spices, including garlic, basil, and oregano, dances on your palate, creating a harmonious balance of flavors.
Embark on a culinary journey with our diverse selection of Cioppino recipes, each offering its unique twist on this beloved seafood stew. From the classic Shrimp Cioppino to the hearty Cioppino with Dungeness Crab, our collection caters to every seafood enthusiast. Whether you prefer a traditional approach or a modern interpretation, our recipes will guide you in crafting an unforgettable Cioppino experience.
SHRIMP AND SAUSAGE CIOPPINO
Provided by Giada De Laurentiis
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
- Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.
SHRIMP CIOPPINO
Make and share this Shrimp Cioppino recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a big pot, heat oil over medium heat.
- Add in the onion, garlic, and oregano; cook, stirring frequently, for 3 minutes or until onions are soft and clear.
- Increase the heat to high, add the reserved shrimp shells.
- Cook, stirring frequently, until the shells turn pink; about 1 minute.
- Add in the vermouth; bring mixture to a boil; let boil until the liquid is reduced by one-half.
- Add in the parsley, bay leaves, and stock.
- Return to a boil; lower heat, cover, and simmer for 30 minutes.
- Take a fine-mesh sieve and strain the stock into a large saucepan.
- Add salt and pepper to taste.
- Add in the tomatoes and red pepper flakes; over medium heat, bring mixture to a simmer.
- Reduce to low heat and simmer, uncovered for 15 minutes.
- Add in the fish and simmer for 3 more minutes or until the fish become opaque.
- Add in the shrimp and stir gently to make sure they are submerged in the stock.
- Cook about 3 minutes or until the fish are pink.
- Add in the basil and more salt and pepper if needed.
- Serve immediately.
Nutrition Facts : Calories 316.6, Fat 8.2, SaturatedFat 1.3, Cholesterol 191.2, Sodium 903.1, Carbohydrate 9.9, Fiber 1.9, Sugar 4.3, Protein 39
LOBSTER AND SHRIMP CIOPPINO
Steps:
- Make Stew base:
- Bring large pot of water to boil. Add 1 lobster headfirst. Cover pot; cook lobster 5 minutes. Transfer lobster to large bowl of ice. Cook remaining lobster; cool. Working over rimmed baking sheet, twist tail and large claws off lobsters. Using lobster cracker or nutcracker, crack claws; gently remove meat in 1 piece. Remove tail meat from shell; slice each tail crosswise into 6 medallions. Place lobster meat in small bowl; cover and chill. Place lobster shells and juices in heavy resealable plastic bag; smash shells with kitchen mallet into smaller pieces; reserve.
- Peel and devein shrimp, leaving tails intact; reserve shells. Place shrimp in medium bowl; cover and chill.
- Heat oil in large pot (at least 8-quart capacity) over medium-high heat. Add onions, celery, fennel and garlic; sauté 5 minutes. Mix in tomato paste; sauté 5 minutes. Add tomatoes with juices, herbs and crushed pepper; cook 5 minutes. Add clam juice, wine, snapper, lobster shells, and juices and shrimp shells; bring to boil. Reduce heat and simmer uncovered 1 hour.
- Working in batches, strain stew through large sieve into second large pot, reserving solids. Set food mill over second pot. Working with 2 cups reserved stew-base solids at a time, press through food mill to extract remaining broth and some fish and vegetables to make 13 cups stew base. Discard remaining solids.
- Boil stew base until reduced to 10 cups, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Chill stew base uncovered until cold, then cover and keep chilled. Keep lobster and shrimp chilled.)
- Finish Stew:
- Bring stew base to simmer; keep warm. Combine scallops, crabmeat (if desired), shrimp, and lobster meat in large bowl. Add flour; toss gently to coat. Place seafood in sieve; shake off excess flour. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add half of seafood. Sauté 1 minute. Add half of butter, then 2 tablespoons parsley, half of garlic, and half of shallot. Sauté until scallops and shrimp are just opaque in center and all seafood is beginning to brown, about 4 minutes. Transfer to large bowl. Repeat with remaining oil, butter, seafood, 2 tablespoons parsley, garlic, and shallot; transfer to same bowl. Add wine to skillet and boil until reduced to glaze, scraping up browned bits, about 3 minutes. Mix glaze into seafood.
- Ladle stew base into shallow bowls. Arrange seafood in center. Sprinkle with 2 tablespoons parsley.
Tips:
- Use a flavorful broth. The broth is the foundation of cioppino, so it's important to use a flavorful one. A good option is to use a combination of fish stock, clam juice, and white wine.
- Use fresh海鮮fish and shellfish. The fresher the海鮮fish and shellfish, the better your cioppino will be. If you can, try to buy your seafood from a fishmonger or seafood market.
- Don't overcook the seafood. Seafood cooks quickly, so it's important not to overcook it. Otherwise, it will become tough and chewy.
- Add vegetables for extra flavor and nutrition. Vegetables such as onions, carrots, celery, and fennel add flavor and nutrition to cioppino. You can also add other vegetables, such as potatoes, tomatoes, or zucchini.
- Serve with crusty bread or rice. Cioppino is traditionally served with crusty bread or rice. The bread or rice can be used to soak up the flavorful broth.
Conclusion:
Cioppino is a delicious and flavorful seafood stew that is perfect for a special occasion or a casual weeknight meal. It is easy to make and can be tailored to your own taste. Whether you like your cioppino spicy or mild, with a lot of seafood or a little, there is a recipe out there for you. So next time you're looking for a delicious and satisfying seafood meal, give cioppino a try.
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