Shrimp Cacciucco

Name: Shrimp Cacciucco
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 bay leaf; 794 grams Italian plum tomatoes, pureed; 237 milliliters cooked or canned cannellini beans, drained; 237 milliliters dry white wine; 473 milliliters escarole leaves, washed and torn into pieces; 1 fennel bulb, cut into 1/2-inch dice, fronds reserved; 4 garlic cloves, smashed; 2 servings Kosher salt; 1 lemon, zested; 12 littleneck clams; 2 servings Extra-virgin olive oil; 2 smalls large or onions, cut into 1/2-inch dice; 1 pinch Pinch crushed red pepper flakes; 1 large pinch saffron; 4 extra larges (U-10) shrimp head-on unpeeled; 237 milliliters water

Shrimp Cacciucco might be a good recipe to expand your main course recipe box. One serving contains 536 calories, 20g of protein, and 16g of fat. This recipe serves 2. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up bay leaf, water, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Coat a large saucepan with extra-virgin olive oil and bring to a medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Sauce Pan

Add the diced onion, season with salt, and cook for 3 to 4 minutes.

Ingredients you will need

Onion

Salt

Add the fennel and crushed red pepper and cook for another 3 to 4 minutes.

Ingredients you will need

Red Pepper Flakes

Fennel

Add the garlic and sweat for 1 to 2 more minutes. The veggies should look soft and wilted, be very aromatic, but not have any color.

Ingredients you will need

Garlic

Add the white wine and cook until it has reduced by half. Stir in the tomatoes, saffron, lemon zest, bay leaf, and 1 cup of water. Taste for seasoning, and season with salt. It should not taste done but it should taste good. Bring to a boil, then reduce the heat and simmer for about 15 minutes. Taste again; it should taste really good now.

Ingredients you will need

Lemon Zest

White Wine

Seasoning

Bay Leaves

Tomato

Saffron

Water

Salt

Add some more salt, if needed, (it probably will). Turn off the heat and reserve.

Ingredients you will need

Salt

Coat a large skillet with olive oil and bring to a high heat. Season the shrimp generously with salt. When the oil is sizzling, add the shrimp and cook them on both sides until they turn pink, about 1 minute on each side.

Ingredients you will need

Olive Oil

Shrimp

Salt

Cooking Oil

Equipment you will use

Frying Pan

Remove the shrimp from the pan to a plate and reserve.

Ingredients you will need

Shrimp

Equipment you will use

Frying Pan

Remove the oil from the pan and put over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the clams and the cooked tomato mixture. Cover and cook until the clams begin to open, about 5 minutes. If the tomato mixture starts to become too thick add some water. Taste to make sure it tastes good and season with some salt, if needed.

Ingredients you will need

Tomato

Clams

Water

Salt

Add the beans, escarole, and the cooked shrimp. Cover and cook for another 2 to 3 minutes.

Ingredients you will need

Escarole

Shrimp

Beans

Remove the clams and shrimp from the pan to a bowl. Spoon the tomatoes and beans into 2 large bowls. Arrange the shrimp and clams on top.

Ingredients you will need

Tomato

Shrimp

Beans

Clams

Equipment you will use

Bowl

Frying Pan

Garnish with the reserved fennel fronds and drizzle with extra-virgin olive oil. Call yourself a super star!

Ingredients you will need

Extra Virgin Olive Oil

Fennel

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

bay leaf 794grams

Italian plum tomatoes, pureed 237milliliters

cooked or canned cannellini beans, drained 237milliliters

dry white wine 473milliliters

escarole leaves, washed and torn into pieces 1

fennel bulb, cut into 1/2-inch dice, fronds reserved 4

garlic cloves, smashed 2servings

Kosher salt 1

lemon, zested 12

littleneck clams 2servings

Extra-virgin olive oil 2smalls

large or onions, cut into 1/2-inch dice 1pinch

Pinch crushed red pepper flakes 1large pinch

saffron 4extra larges

(U-10) shrimp head-on unpeeled 237milliliters

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 16 dollars per bottle.