SHRIMP AND SAUSAGE CIOPPINO
Provided by Giada De Laurentiis
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
- Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.
SPICY TOMATO, SEAFOOD, AND CHORIZO STEW
This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!
Provided by Jennifer Baker
Categories Trusted Brands: Recipes and Tips Hunt's
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
- Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
- Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
- Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 25.1 g, Cholesterol 184.5 mg, Fat 19.5 g, Fiber 4.2 g, Protein 42.2 g, SaturatedFat 6.2 g, Sodium 2006.1 mg, Sugar 7 g
SHRIMP AND SAUSAGE STEW
Steps:
- Heat the oil over medium-high heat in a large heavy pan.
- Add the fennel, garlic, and shallots and cook, stirring occasionally with a wooden spoon, until the vegetables are softened, about 10 minutes.
- Add the sausage and break it up with the spoon. Cook until the sausage is brown, about 5 minutes.
- Add the wine and use the spoon to get up any browned bits from the bottom of the pan.
- Stir in the tomato paste, chicken broth, and bay leaf and bring to a simmer.
- Cover and cook for 10 minutes.
- Uncover the pan and add the shrimp, beans, basil, and thyme.
- Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Discard the bay leaf.
- Season to taste with kosher salt and fresh ground pepper.
Nutrition Facts : Calories 399 kcal, ServingSize 1 serving
SMOKED SAUSAGE, CHICKEN AND SHRIMP STEW
Combine three tasty meats into one Smoked Sausage, Chicken and Shrimp Stew! This hearty shrimp stew is flavored with Italian dressing and fresh veggies.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Cook chicken in Dutch oven or large deep skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until lightly browned on both sides. Remove from pan; set aside.
- Heat dressing in same pan. Add onions and bell peppers; cook 5 min. or until crisp-tender, stirring frequently. Add chicken, sausage, tomatoes, broth and ground red pepper; mix well. Bring to boil; simmer on medium-low heat 30 min. or until chicken is done (165ºF).
- Stir in shrimp; cook 5 min. or until shrimp are done. Spoon over rice; top with sour cream and cilantro.
Nutrition Facts : Calories 490, Fat 25 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 120 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
SPICY SHELLFISH AND SAUSAGE STEW
Steps:
- Heat oil in heavy large pot over medium heat. Add onion; sauté 2 minutes. Add tomatoes; sauté 4 minutes. Increase heat to high; add wine. Boil until reduced by half, about 2 minutes. Add clam juice; simmer 3 minutes. Add clams; cover and cook 3 minutes. Mix in fennel, bell pepper, and zucchini. Add mussels, sausage, and olives. Cover; bring to boil. Reduce heat to medium; simmer until shellfish open, about 5 minutes (discard any that do not open). Sprinkle with parsley and serve.
SPICY SHRIMP AND SAUSAGE STEW
Andouille sausage and shrimp are simmered in a tomato-based broth with a kick of cayenne.
Provided by Food Network Kitchen
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the cayenne, garlic, bell peppers and onion and continue to cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomatoes with their juices, clam juice and 4 cups water, scraping up any browned bits from the bottom of the pot.
- Bring the stew to a simmer and continue to cook, adjusting the heat as needed to maintain a simmer, until the stew is thickened, about 30 minutes. Stir in the shrimp and cook until opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt.
- Copyright 2016 Television Food Network, G.P. All rights reserved
EASY CREOLE OKRA AND SHRIMP
This recipe is quick easy and delicious. Spoon over white rice and enjoy.
Provided by jrchef
Categories Meat and Poultry Recipes Pork Sausage
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 10 g, Cholesterol 175.3 mg, Fat 7 g, Fiber 2.7 g, Protein 25.5 g, SaturatedFat 1.4 g, Sodium 1163.1 mg, Sugar 3.6 g
SHRIMP AND SPICY SAUSAGE STEW
Steps:
- Heat a large skillet over medium-high heat. Brown the sausage links as fully as possible on all sides. Remove and set aside to cool. Reduce the heat to medium, melt the butter in the pan, and wait for it to start bubbling. Add the onion and garlic, and saute until the onion has softened and turns translucent. Add the flour, cumin, and paprika, and stir into the onion and garlic until the mixture becomes dry. Add the stock, white wine, and tomatoes and stir to incorporate well. Season with the black pepper and add the thyme sprigs. Bring the mixture to a simmer and cook at a low simmer for 15 minutes. Slice the sausage on an angle into 1/2 inch slices and add to the pot. Add the shrimp and cook 5 minutes longer.
CAJUN SHRIMP AND SAUSAGE STEW
Similar to a gumbo, but instead of a roux this spicy stew is thickened with a cornstarch slurry, making it glossy and delicious! This recipe serves 10-12. It can be halved for a family dinner. You may substitute long grain rice for the jasmine rice.
Provided by Chef PotPie
Categories Healthy
Time 3h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp.
- Cook onions in hot oil in a large Dutch oven over medium heat, stirring often, 35 to 40 minutes or until golden brown. Add tomato sauce, and cook, stirring occasionally, 25 to 30 minutes or until thickened. Add diced tomatoes with green chiles, celery, bell peppers, and 2 cups water.
- Bring to a boil over medium-high heat; reduce heat to medium, and simmer 30 minutes or until sauce thickens slightly. Add 3 garlic cloves, and simmer 30 minutes, stirring in 1 to 2 cups of water as needed to maintain a stew-like consistency. Stir in sausage, and simmer 30 minutes, stirring in 1 to 2 cups water as needed. Skim grease from surface as needed.
- Meanwhile, prepare rice according to package directions.
- Stir green onions, parsley, Cajun seasoning, and remaining 3 garlic cloves into sausage mixture. Simmer 10 minutes. Add shrimp, and bring to a boil over medium-high heat.
- Stir together 1/4 cup cornstarch and 1/2 cup water. Stir into shrimp-and-sausage mixture, stirring just until mixture is thick and glossy. Serve with hot cooked rice.
Nutrition Facts : Calories 538.1, Fat 14.6, SaturatedFat 4.5, Cholesterol 261.2, Sodium 1936.6, Carbohydrate 63.4, Fiber 3.7, Sugar 3.4, Protein 36.2
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- In a large, deep skillet, heat the oil. Add the sausage and cook over moderately high heat, stirring, until lightly browned, 5 minutes. Using a slotted spoon, transfer to a plate.
- Add the onion, celery and green pepper to the skillet and cook over moderate heat, stirring frequently, until softened, about 5 minutes. Add the garlic and cayenne and cook for 1 minute. Add the tomatoes and cook, stirring, until their liquid is nearly evaporated, about 5 minutes. Add the stock and clam juice and bring to a boil. Scatter the sausage, lima beans and half of the parsley on top. Add the shrimp, cover tightly and simmer, stirring occasionally, for 15 minutes, until the shrimp are pink and cooked through. Let the stew rest for 5 minutes, then sprinkle with the remaining parsley and serve.
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