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.

Sautéed Mushroom & Spinach Pasta with Seafood.

Sautéed mushrooms and spinach are tossed with fresh pasta and seafood for an easy weeknight dinner. Makes two servings.

• 1 Tbsp olive oil
• 1 box cleaned, sliced mushrooms
• 1 clove garlic
• 3 large handfuls of fresh, cleaned baby spinach leaves
• 4 ounces of cooked shrimp or crab
• 2 servings of cooked fettuccine
• balsamic vinegar

Heat olive oil in wok pan.  Add mushrooms and garlic. Sauté for 4 to 5 minutes, until mushrooms are softening and garlic is fragrant.  Add spinach.  Sauté for another 3 to 4 minutes, stirring often.  Add cooked pasta and seafood.  Toss in pan for 1 to 2 minutes, until seafood is just heated through.  Transfer to plates and drizzle with balsamic vinegar.

Sugar Snap Pea & Shrimp Soup.

As part of the Foodbuzz Tastemaker Program, I received a coupon for Green Giant frozen vegetables.  I set out to use my Green Giant vegetables as an integral part of the meal, not simply as a side dish.  Fresh fruits and vegetables feature prominently in my menus; my use of frozen vegetables has primarily been as side dishes, so I challenged myself to incorporate the frozen vegetable into the main dish.  I decided to use Green Giant Valley Fresh Steamers Sugar Snap Peas as the key vegetable in this tangy, healthy, and quick soup.

• 1 package of thin rice noodles
• 64 ounces low fat, low sodium chicken broth
• 1 package sliced fresh mushrooms
• 1 bunch green onions, chopped
• 16 ounces frozen shrimp, 50-60 count
• 1 bag Green Valley Fresh Steamers Sugar Snap Peas
• 1 Tbsp sesame oil
• 1 tsp  Green Jalapeño Tabasco Sauce
• ½ cup cilantro, chopped
• 1 lime, cut into wedges

Prepare rice noodles according to package directions. Set aside.  Bring chicken broth, mushrooms, and onions to a simmer. Cook for 4 minutes.  Add frozen shrimp. Simmer 3 minutes.  Stir in Green Giant Sugar Snap Peas, sesame oil, Tabasco, and cilantro. Simmer 3-5 more minutes, until shrimp and snap peas are heated through.

Add rice noodles to individual bowls.  Ladle broth over noodles.  Squeeze fresh lime on soup. For a spicy kick, add more green Tabasco and enjoy!