A tomato and red wine based shrimp stew.
|1 cup||Onion, finely chopped|
|6 cloves||Garlic, minced|
|2 Tbsps.||Parsley, chopped|
|2 ozs.||Anchovy Fillets, flat, canned, finely chopped|
|1/4 cup||Olive Oil|
|3/4 cup||Dry Red Wine|
|6 ozs.||Tomato Paste|
|2 tsps.||Basil, dried|
|1 tsp.||Fennel Seed, ground|
|2 tsps.||Oregano, dried|
|1/2 tsp.||Salt, to taste|
|1 tsp.||Pepper, fresh ground, to taste|
Peel and de-vein the Shrimp, setting aside the shrimp and placing the shrimp shells in a cold 4 quart stockpot. Add 2 cups of cold water to the stockpot and place over the lowest heat to simmer for 20 minutes, stirring occasionally.
Meanwhile, finely chop the Onion, mince the Garlic, chop the Parsley and set aside. Drain the olive oil from the can of Anchovy Fillets into a measuring cup. Finely chop the anchovies and set aside. Add Olive Oil to the measuring cup to bring it up to 1/4 cup and set aside.
Strain the shrimp stock into a 2 cup measuring cup and discard the shrimp shells. If necessary, add enough water or bottled clam juice to bring the shrimp stock up to 2 cups.
Heat the olive oil in the stockpot. Add the finely chopped onions and sauté for 5 minutes. Add the finely chopped anchovies and stir. Add the minced garlic, stir for 15 seconds, do not allow to burn, then add the shrimp stock, Dry Red Wine, Tomato Paste, Basil, Fennel Seed, Oregano, Salt and Pepper to taste. Stir to dissolve the tomato paste. Reduce the heat to its lowest setting and simmer for 30 minutes, stirring occasionally.
Raise the heat to a soft, rolling boil and add the shrimp. Reduce the heat to its lowest setting and simmer just until the shrimp are cooked through, about 5 minutes, more or less, depending on the size of the shrimp.
Remove from the heat, add the chopped parsley and serve immediately.
Freezes well, but if you intend to freeze all of it, then slightly under cook the shrimp and quick cool it by lowering the pot into ice water in the sink.
I used a Cabernet Sauvignon but it was suggested to me that a Merlot might also be good. I also used whole, not ground fennel seed.
I've started adding 1 pound of Scallops, either at the same time as the shrimp if small or earlier if large, and call it Seafood Cioppino.
Once I tried one pound each of Shrimp, Scallops and Lobster from lobster tails but the spices and flavor overwhelmed the subtle delicate taste of the lobster. Rather than waste money like that again, I'd make this as I always do (2 lbs. of Shrimp, 1 lb. of Scallops) and serve the lobster tails on the side as in my Broiled Lobster Tails recipe.
I used large shrimp, 16-20/lb., and given the amount of liquid, I've started serving it over rice to accompany the tasty sauce, although sopping it up with bread also does the trick. With smaller shrimp, I might serve it in a bowl.
Source: MasterCook Software
Total Time: 1:30
Yield: 9 cups
Nutrition Facts per Serving:
13g Fat (38.1% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
4 1/2 Lean Meat
1 1/2 Vegetable
Copyright 2006-2019 by Keith Langeneckert. All rights reserved. Contact WebMaster.