Immerse yourself in the vibrant flavors of the seaside with our guide to creating the perfect shrimp cioppino. This classic Italian-American seafood stew is a symphony of suculent shrimp, tender calamari, and savory broth, all harmoniously combined in a luscious tomato base. Whether you're a seasoned chef or a culinary novice, our step-by-step instructions and expert tips will lead you towards a delectable dish that will transport you to the bustling fishing villages of the Mediterranean.
Check out the recipes below so you can choose the best recipe for yourself!
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 the best quality seafood you can find: Fresh, wild-caught shrimp, clams, mussels, and fish will give you the best flavor.
- Don't overcrowd the pot: If you add too much seafood, it will steam instead of sautéing and you won't get that nice, caramelized flavor.
- Cook the seafood in batches: This will help to prevent overcrowding and ensure that the seafood is cooked evenly.
- Don't overcook the seafood: Seafood is delicate and cooks quickly, so be careful not to overcook it or it will become tough and chewy.
- Use a good quality white wine: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, will add a nice acidity and brightness to the dish.
- Don't be afraid to experiment with different vegetables: You can use any type of vegetables that you like in cioppino, such as bell peppers, onions, carrots, celery, or zucchini.
- Serve cioppino with a crusty bread or rice: This will help to soak up the delicious broth.
Conclusion:
Cioppino is a delicious and versatile seafood stew that is perfect for a special occasion or a casual weeknight meal. With its combination of fresh seafood, flavorful broth, and hearty vegetables, cioppino is sure to please everyone at the table. So next time you're looking for a seafood dish that is both impressive and easy to make, give cioppino a try.
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