Spicy Shrimp Cioppino

• Seafood

  • 1 lb Shrimp, medium raw

• Produce

  • 1 Bay leaf, whole
  • 1 pint Cherry tomatoes
  • 6 cloves Garlic
  • 1 bunch Parsley
  • 1 Yellow onion, whole

• Canned Goods

  • 2 cups Fish stock or vegetable stock
  • 1/4 cup Tomato paste

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1 tsp Garlic salt
  • 1 tsp Red pepper flake

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter

• Beer, Wine & Liquor

  • 1 bottle White wine, dry

• Other

  • 1 pound Littleneck Clams, soaked and gorged
  • 1 pound Mussels, soaked and gorged

Found on dashofsavory.com

Directions

• Preheat oven to 400 degrees F. Place cherry tomatoes on a sheet pan or oven proof baking dish. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 15 – 20 minutes. Remove and set aside.
• In a large heavy bottomed pot, heat the olive oil and butter over medium high heat. Add shrimp and cook over medium high heat for about 2 minutes until shrimp is opaque and cooked slightly. Season with salt, pepper and red pepper flake. Stir together and remove shrimp with a slotted spoon to a plate. Set aside.
• In the same pot add the chopped onion. Turn heat down to medium and season with salt and pepper. Sweat onions until translucent and tender, about 8 minutes. Add the minced garlic and tomato paste. Stir for 30 seconds until fragrant. Turn heat down and pour in white wine. Stir together wine and tomato paste and bring mixture up to a simmer. Cook for 10 minutes until reduced and slightly thickened.
• Add stock and stir to combine. Add bay leaf and bring to a boil and reduce to simmer for 10 more minutes. Season with salt and pepper. Turn heat down, add the roasted cherry tomatoes, clams, and mussels to the pot. Cover and cook for 5 minutes until clams and mussels have opened. Add the reserved shrimp and stir to combine and warm through. Adjust seasoning if necessary. Remove bay leaf and garnish with chopped parsley. Serve immediately.