breadcrumb

Cioppino

Servings

2

Serving size

about 2 1/2 cups
COOKING TIME
45 Minutes

This recipe can be multiplied and makes great leftovers. Reheat gently to avoid overcooking the shrimp.

Cioppino

Ingredients

8 Ounces Shrimp, raw (peeled and deveined; reserve shells)
2 cup Water
2 tsp. Olive oil
2 clove Garlic, raw (minced)
1 medium White onions (diced)
2 stalk, medium (7-1/2 inch - 8 inch long) Celery, raw (diced)
1 15-ounce can No salt added diced tomatoes
2 leaf Bay leaves
1/4 tsp. Salt
1/2 tsp. Lemon zest (minced)
1 tsp.. Honey
1/8 tsp. Red Pepper Flakes
1/4 cup White wine
2 Tbsp. Fresh parsley (coarsely chopped)

Instructions

Place the shrimp shells in a small saucepan with the water and bring to a boil, then immediately reduce to a simmer and simmer for 10 minutes.

Reduce heat to low.

Place the olive oil in a medium skillet over medium-high heat. Add the garlic, reduce the heat to medium, and cook for 30 seconds, stirring continuously.

Add the onion and cook for 3-4 minutes, stirring frequently.

Add the celery and cook for another 3 minutes, stirring frequently.

Add the can of tomatoes, the bay leaves, salt, lemon zest, honey, and white wine.

Strain the juice from the shrimp shells into the skillet and discard the shells.

Stir well and simmer (adjusting heat if necessary) for 10-15 minutes. The sauce should be fairly thick but still soupy.

Add the shrimp and parsley, stir, and cook for 5 minutes or until the shrimp are pink and cooked through.

Serve.

Serve this recipe with one of these starch side dishes.

Brown Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…

Low Sodium Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Roasted Potatoes

Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly. Place potatoes in a roasting pan large…

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

This is a delicious and super simple shrimp recipe that is perfect for your weeknight meal. Serve over some roasted potatoes or polenta and you have a quick two pot meal. Or serve with a hunk of great quality toasted farmer’s bread and you are good to go.

Note that if you want the recipe to be a bit spicier, double the red pepper flakes. Less spicy? Use only 1/8th teaspoon.

"Do not tell fish stories where the people know you; but particularly, don't tell them where they know the fish."

Mark Twain