Shrimp Cioppino Recipe
A shrimp-packed, tomato-based seafood stew with wine, garlic, and herbs. Perfectly messy, incredibly flavorful, and best served with crusty bread.
Ingredients
- 3 tbsp olive oil
- 1 onion chopped
- 6 cloves garlic minced
- 1 cup dry white wine
- 1 can 28 oz crushed tomatoes
- 4 cups seafood broth
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1½ lbs shrimp peeled and deveined
- 1 cup cherry tomatoes halved
- ¼ cup fresh parsley chopped
- 1 lemon juiced
Instructions
- Sauté aromatics: Heat olive oil in a large pot. Cook onions until soft, then add garlic. Stir until fragrant but not burnt.
- Deglaze with wine: Pour in white wine, scraping up the browned bits. Simmer for 5 minutes to reduce slightly.
- Build the broth: Stir in crushed tomatoes, seafood broth, red pepper flakes, oregano, paprika, salt, and black pepper. Let simmer for 25 minutes.
- Cook the shrimp: Add shrimp and cherry tomatoes. Stir and cook until shrimp turn pink, about 5 minutes.
- Finish with brightness: Stir in lemon juice, sprinkle with parsley, and serve hot with crusty bread.
Notes
Nutritional Values (Per Serving)
- Calories: 390
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 45g
Vitamin & Mineral Content (Per Serving)
- Vitamin B12: 38%
- Iron: 22%
- Calcium: 18%
- Potassium: 20%
- Vitamin C: 15%
Flavor-Boosting Tips
- Use wild-caught shrimp for the best taste and texture.
- Add a splash of heavy cream for a richer broth.
- Serve with toasted sourdough rubbed with fresh garlic.
- Let the stew rest for 10 minutes before serving to blend flavors.