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Cook Time:1 hrTotal Time:1 hrServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:1 hrTotal Time:1 hrServings:6Yield:6 servings
Cook Time:1 hr
Cook Time:
1 hr
Total Time:1 hr
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12raw shrimp (16-20 per pound; see Tip), shell-on4tablespoonsextra-virgin olive oil, divided1medium onion, finely chopped3clovesgarlic, finely chopped1 stalk celery, finely chopped1small red bell pepper, finely chopped½small fresh chile pepper, chopped2teaspoonstomato paste2cupschopped tomatoes, canned or fresh1 ½cupswater¾cupdry white wine1 ½tablespoonsfinely chopped fresh thyme¾teaspoonsalt, divided¾teaspoonground pepper, divided⅓cupall-purpose flour1 ½poundsred snapper, cod or haddock fillet, skinned and cut into 6 portions¼cupfinely chopped scallions
Cook Mode(Keep screen awake)
Ingredients
12raw shrimp (16-20 per pound; see Tip), shell-on
4tablespoonsextra-virgin olive oil, divided
1medium onion, finely chopped
3clovesgarlic, finely chopped
1 stalk celery, finely chopped
1small red bell pepper, finely chopped
½small fresh chile pepper, chopped
2teaspoonstomato paste
2cupschopped tomatoes, canned or fresh
1 ½cupswater
¾cupdry white wine
1 ½tablespoonsfinely chopped fresh thyme
¾teaspoonsalt, divided
¾teaspoonground pepper, divided
⅓cupall-purpose flour
1 ½poundsred snapper, cod or haddock fillet, skinned and cut into 6 portions
¼cupfinely chopped scallions
Directions
Peel shrimp (reserving shells) and devein. Discard legs. Set the shrimp aside.
Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until barely colored, 4 to 5 minutes. Add celery, bell pepper and chile; cook, stirring occasionally, for 2 minutes. Add the shrimp shells and tomato paste; cook, stirring, until the shells begin to turn pink, about 30 seconds. Add tomatoes, water, wine and thyme; bring to a boil over high heat. Reduce heat and simmer gently, stirring occasionally, for 20 minutes. Remove the shells. Season with 1/4 teaspoon each salt and pepper and return to a gentle simmer.
Whisk flour and 1/2 teaspoon each salt and pepper in a shallow dish. Lightly dredge fish, shaking off excess flour. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add half the fish; cook until golden brown, 1 to 2 minutes per side. Transfer to the simmering sauce. Repeat with the remaining 1 tablespoon oil and fish, reducing the heat as needed. Transfer to the sauce. Cook shrimp in the same pan, turning once or twice, until pink and curled, 1 to 2 minutes. Transfer to the sauce; simmer for 5 minutes. Sprinkle with scallions.
Tips
Make Ahead Tip: Prepare sauce (Steps 1-2) up to 2 days ahead. Reheat for Step 3.
Originally appeared: EatingWell Magazine, January/February 2015
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Nutrition Facts(per serving)310Calories11gFat11gCarbs35gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
