Shrimp And Sausage Cioppino Recipes
CIOPPINO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
- Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.
- Ladle the soup into bowls and serve.
CIOPPINO
A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 55m
Yield 13
Number Of Ingredients 18
Steps:
- Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
- Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
- Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Nutrition Facts : Calories 317.5 calories, Carbohydrate 9.3 g, Cholesterol 163.9 mg, Fat 12.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 7.1 g, Sodium 755 mg, Sugar 3.7 g
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
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- In a Dutch oven or large pot, 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. Cook until brown, about 5 minutes.
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