Shrimp Cacciucco
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
51
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 pinch
Crushed Red Pepper Flakes1 cup
White Wine (dry)1 large
Saffron (pinch)1
Bay Leaf1 cup
WaterDirections:
1
Coat a large saucepan with extra-virgin olive oil and bring to a medium-high heat
2
Add the diced onion, season with salt, and cook for 3 to 4 minutes
3
Add the fennel and crushed red pepper and cook for another 3 to 4 minutes
4
Add the garlic and sweat for 1 to 2 more minutes
5
The veggies should look soft and wilted, be very aromatic, but not have any color
6
Add the white wine and cook until it has reduced by half
7
Stir in the tomatoes, saffron, lemon zest, bay leaf, and 1 cup of water
8
Taste for seasoning, and season with salt
9
It should not taste done but it should taste good
10
Bring to a boil, then reduce the heat and simmer for about 15 minutes
11
Taste again; it should taste really good now
12
Add some more salt, if needed, (it probably will)
13
Turn off the heat and reserve
14
Coat a large skillet with olive oil and bring to a high heat
15
Season the shrimp generously with salt
16
When the oil is sizzling, add the shrimp and cook them on both sides until they turn pink, about 1 minute on each side
17
Remove the shrimp from the pan to a plate and reserve
18
Remove the oil from the pan and put over medium-high heat
19
Add the clams and the cooked tomato mixture
20
Cover and cook until the clams begin to open, about 5 minutes
21
If the tomato mixture starts to become too thick add some water
22
Taste to make sure it tastes good and season with some salt, if needed
23
Add the beans, escarole, and the cooked shrimp
24
Cover and cook for another 2 to 3 minutes
25
Remove the clams and shrimp from the pan to a bowl
26
Spoon the tomatoes and beans into 2 large bowls
27
Arrange the shrimp and clams on top
28
Garnish with the reserved fennel fronds and drizzle with extra-virgin olive oil
29
Call yourself a super star!