Tuesday, December 25, 2012

Simple Shrimp & Crab Cioppino.

This is my simple version of the Italian-American seafood stew, Cioppino.  Cioppino originated in the late 1800s in the San Francisco Bay area, created by Italian and Portuguese immigrants.  Typical recipes call for fish; any combination of fish or shellfish can be added to this recipe, which calls only for our family favorites, shrimp and crab.  Total prep and cooking time is under an hour, which makes it reasonable for a weeknight menu. 

  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cans fire-roasted diced tomatoes
  • 2 cups chicken broth
  • 1.5 cups white wine
  • I small can tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 pounds uncooked shrimp, peeled, deveined, & tails removed (thawed)
  • 2 - 6 ounce cans lump crab meat
  • 2 Tbsp fresh basil or Italian parsley, chopped
  • salt & pepper

Heat oil in dutch oven over medium heat. Add garlic, onion, and bell pepper. Stirring occasionally, cook until onion and pepper are softened.  Add tomatoes (with juice), broth, wine, tomato paste, thyme, and parsley.  Bring to a boil; cover and simmer 30 minutes.  After 30 minutes, add shrimp and crab.  Cook 5 minutes, just until shrimp are cooked.  Stir in basil or parsley and serve.  Add salt and pepper to taste and enjoy! Serve with fresh baguette slices.

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