Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and minced garlic, and cook until softened, about 5 minutes.
3. Add crushed tomatoes, diced tomatoes, tomato sauce, white wine, chicken broth, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20 minutes.
5. Add the shrimp to the pot and cook until pink and cooked through, about 5 minutes.
6. Stir in chopped fresh parsley and basil.
7. Serve hot with crusty bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 230
- Fat: 7g
- Carbohydrates: 18g
- Protein: 22g
Substitutions for ingredients:
- You can use any type of seafood you like in this recipe, such as clams, mussels, or scallops.
- If you don't have white wine, you can use chicken broth instead.
Variations:
- You can add diced potatoes, carrots, or celery to the pot for a heartier soup.
- You can also add a can of cannellini beans for added protein and fiber.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- You can use fresh or canned tomatoes for this recipe.
- If you like your soup spicier, add more red pepper flakes.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped fresh herbs on top.
Garnishes:
- Chopped fresh herbs, such as parsley or basil
Pairings:
- Serve with crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the shrimp until pink and cooked through to avoid any foodborne illnesses.
Food history:
- Cioppino is a seafood stew that originated in San Francisco in the late 1800s. It was created by Italian fishermen who would use the catch of the day to make a hearty soup.
Flavor profiles:
- This soup is savory, slightly spicy, and full of tomato flavor.
Serving suggestions:
- Serve the soup hot with crusty bread for dipping.
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Region: Italian