Cioppino, an italian seafood stew traditionally contains, in addition to mussels and shrimp, clams, fish, scallops and sometimes, squid. For this recipe, I wanted something summery, light, not too fishy, with a slight heat.
add to shopping list Ingredients
mussels, washed and soaked in water (i used prepackaged new zealand mussels on a half shell)
medium gulf shrimp (though, any shrimp will do), shelled with tails left on
2 large ripe tomatoes, diced
1/2 white onion, diced
4 cloves garlic, chopped
1/2 sweet red pepper, diced
1/2 tsp of hot red pepper flakes
1 bay leaf
1 lemon, sliced into 4 wedges
red wine (i used cabernet sauvignon) or you can use white wine
salt and pepper to taste
you can butterfly the shrimp in order to remove the vein. i soaked the unpeeled shrimp in cold water for a few minutes, peeled it accordingly, then slowly pulled out the vein. it should slide out quite easily.
1. In a large pan, heat olive oil until smoking. Add the garlic, onion, tomatoes, oregano and bay leaf. Salt and pepper and add a bit of water.
2. Let the tomatoes break down a bit, then add the red pepper flakes and just enough wine to cover the mixture. Reduce.
3. Add the shrimp, mussels and diced sweet red pepper. Salt. Bring to a boil and cook until the shrimp turns pink.
4. Reduce to low heat and stir in about 3 slivers of butter. Squeeze 1 lemon wedge over the dish and place remaining lemon wedges on top. Cover and let sit for 2 minutes.
5. Remove from heat and sprinkle some mint.
6. Serve with toasted bread slices.
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