Cioppino (Italian fisherman's stew)
Yeah, I KNOW how expensive fresh seafood can be. Believe me: it's something that my budget allows only once in a blue moon. But every Blue Moonrise, I prepare this amazing dish.
2 lbs. small or medium shrimp, peeled and deveined
2 tsp. olive oil
1 cup chopped celery (2-3 stalks)
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 (28-oz.) can tomatoes
1 (15-oz.) can tomato sauce
1/4 tsp. salt
ground black pepper, to taste
1 bay leaf
1 tsp. dried basil, crushed
1 tsp. dried marjoram, crushed
1 tsp. dried oregano, crushed
1 cup water
1/2 cup red wine
Rinse shrimp with cold water; pat dry. Heat oil in large kettle over medium heat; add celery, onions and garlic; sauté until soft. Add tomatoes (break up with spoon), tomato sauce, salt, pepper, herbs, water and wine. Bring to a boil; cover; reduce heat; simmer 30 minutes, stirring occasionally. Stir in shrimp; cover; simmer 4 minutes longer or until shrimp are firm and opaque throughout. Remove bay leaf before serving.
Serves 6.
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