SHRIMP CIOPPINO

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Shrimp Cioppino image

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

3 tablespoons olive oil
2 medium onions, finely chopped
3 cloves garlic, minced
1 -2 teaspoon dried oregano
2 lbs medium shrimp, peeled and deveined,shells reserved
2 cups dry vermouth
1/2 cup minced fresh parsley
2 bay leaves
4 cups fish stock (or 2 c. clam juice plus 2 c. vegetable stock)
salt and pepper
1 (28 ounce) can tomatoes, drained and coarsely chopped
1/2 teaspoon red pepper flakes
1 1/2 lbs mixed fish fillets, skinned,picked over for bones,and cut into 3 inch pieces (such as red snapper, sea bass, or scrod)
1/4 cup packed shredded fresh basil

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

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