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Shrimp Recipes

Name: San Francisco Cioppino
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 8 servings (4 quarts).
Cuisine: North America, Pacific Northwest
Ingredients: 2 tablespoons olive oil; 1 medium fennel bulb, thinly sliced; 1 shallot, minced; 3 garlic cloves, minced; 6 fresh thyme sprigs; 2 fresh rosemary sprigs; 2 tablespoons minced fresh parsley; 1/2 teaspoon crushed red pepper flakes; 2 cans (15 ounces each) crushed tomatoes, undrained; 2 bottles (8 ounces each) clam juice; 1 cup dry red wine; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 16 fresh topneck clams; 16 fresh mussels, scrubbed and beards removed; 16 uncooked shrimp (26-30 per pound), peeled and deveined; 1 pound halibut fillets, cut into 1-inch cubes; 16 snow crab claws; 16 bay scallops; 2 cleaned fresh or frozen calamari (squid) tubes, thawed and sliced into 1/8-inch rings (about 2 ounces); 4 tablespoons anise liqueur, such as sambuca

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San Francisco Cioppino

Traditionally, cioppino is made with whatever seafood was caught that day or whatever seafood is on hand. It began as a soup for the working class, but with how delicious it tastes, it's no wonder this dish made its way into high-end restaurants and hotels. Feel free to use whatever fish, shellfish and seafood you can find. —Barbara Pletzke, Herndon, Virginia