An easy and quick, 30-minute Cioppino to satisfy your cravings.
30 Minute Cioppino
Ingredients
- 2 tablespoons Olive Oil
- 2 each cloves of Garlic chopped or 2 teaspoons of chopped garlic
- 1 teaspoon Red Pepper Flakes more if folks like it hotter
- 3 each Stalks of Celery chopped
- 3 each Carrots peeled and chopped
- 1 each Zuchinni chopped
- 2 cups Mushrooms sliced
- 4 oz Red or White Wine
- 1 6 oz Can of Tomato Paste
- 1 15 oz Can of Petite Diced tomatoes
- 1 15 oz Can of Tomato Sauce
- 1 32 oz Container of Chicken Broth
- 1 tablespoon Italian Seasoning
- 1 teaspoon Season Salt for Shrimp
- 1 lb Raw Shrimp Peeled and Deveined
- 1 lb Scallops
Instructions
- In a bowl mix peeled and de-veined shrimp if olive oil and season salt and set aside.
- Chop all vegetables.
- In a large stock pot over medium-high heat add olive oil.
- Add garlic and pepper flakes and sauté for 1 to 2 minutes. Note: Garlic burns easily.
- Add all vegetables.
- Sauté for 5 to 7 minutes.
- Add Italian seasoning and tomato paste.
- Add wine and cook for another 1 to 2 minutes.
- Add diced tomatoes and tomato sauce. Cook for another 2 minutes.
- Add chicken broth and bring to a boil. Reduce heat to low.
- Add mushrooms and cook on low for 5 minutes.
- Rinse scallops. Place rinsed scallops on a paper towel to soak up extra water.
- Sprinkle with seasoned salt.
- Add shrimp and scallops to pot.
- Cook on low for another 5 minutes or until the shrimp turn pink.
Steps
In a bowl mix peeled and de-veined shrimp if olive oil and season salt and set aside.
Chop carrots and celery.
Chop zucchini.
Chop bell pepper.
In a large stock pot over Medium-High Heat add Olive Oil.
Add garlic and pepper flakes and sauté for 1 to 2 minutes. Note: Garlic burns easily.
Add in chopped celery, carrots and zucchini.
Add bell pepper.
Sauté for 5 to 7 minutes.
Add Italian seasoning.
Add tomato paste.
Add wine and cook for another 1 to 2 minutes.
Add diced tomatoes and tomato sauce. Cook for another 2 minutes.
Add chicken broth and bring to a boil. Reduce heat to low.
Add mushrooms and cook on low for 5 minutes.
Rinse scallops.
Place rinsed scallops on a paper towel to soak up extra water.
Sprinkle with seasoned salt.
Add shrimp to pot.
Add scallops to pot.
Cook on low for another 5 minutes or until the shrimp turn pink.
Serve hot.
