Seafood Stew

Saturday, February 12, 2011

Origin Unknown

Seafood Stew

Yield: Serves 6

prep time:

cook time:

total time:


  • Kosher salt
  • 3/4 lb. fusilli
  • 2 Tbs olive oil
  • 1 lb. shrimp, peeled and deveined
  • Freshly ground black pepper
  • 3 scallions, thinly sliced (dark green portion kept separate)
  • 3 cloves garlic, thinly sliced
  • 1 cup heavy cream
  • 1/2 cup chicken stock
  • 1/2 cup dry vermouth
  • 1/2 cup dry-packed sun-dried tomatoes, thinly sliced
  • 1 Tbs tomato paste
  • 1 cup crumbled feta cheese
  • 1/4 cup chopped flat-leaf Italian parsley
  • 1/4 cup fresh basil chiffonade


  1. Prepare all ingredients for use and have them ready to use.
  2. Bring a pot of water to boil, add 2 tbsp of salt and return to a rolling boil - add your pasta and cook until al dente.
  3. During the time the pasta is cooking, prepare the sauce for the stew by using a 12 inch skillet, heated with 2 tbsp of oil over medium high heat.
  4. Season the shrimp generously with salt and pepper, then add to the pan.  Cook until just cooked through, about 2 minutes, then remove to a bowl.
  5. Add the white and light green slices of the green onions to the pan/skillet, saving the top cuts of green onions for garnish.
  6. Reduce the heat to medium.  Add the cream, chicken stock, vermouth, sun dried tomatoes and tomato paste.  Bring to a boil, simmering until the liquid is reduced by half and starting to thicken.  Return the shrimp to the sauce and cook until heated through, approximately 2 minutes.
  7. Increase the heat to the pan and add the drained pasta to the skillet.  Add the parsley, half of the basil and the feta cheese.  Toss together until the feta melts and pasta is coated with the sauce.  Adjust seasonings with salt and pepper.
  8. Chiffonade the remaining basil, mix with the green onion tops and garnish the dish.

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