SAMBUCA MIXERS RECIPES

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NOR CAL CIOPPINO RECIPE | GUY FIERI | FOOD ... - FOOD NETWORK



Nor Cal Cioppino Recipe | Guy Fieri | Food ... - Food Network image

Provided by Guy Fieri

Categories     main-dish

Total Time 3 hours 50 minutes

Prep Time 20 minutes

Cook Time 2 hours 0 minutes

Yield 8 servings

Number Of Ingredients 24

1/4 cup olive oil
4 cups diced yellow onions
1 1/2 cups thinly sliced fennel
1 cup chopped red bell pepper
1/2 cup minced garlic
1/2 cup tomato paste
1 1/2 cups red wine
6 cups tomato sauce (recommended: San Marzano)
1/2 cup clam juice
1/4 cup lemon, juice
4 cups water
2 bay leaves
2 tablespoons red chili flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons salt
1 tablespoon freshly cracked black pepper
1-ounce Sambuca liqueur
4 pounds Dungeness crab, whole, cooked, cleaned, cracked and broken into 4 pieces
2 pounds littleneck clams, cleaned and scrubbed
2 pounds firm white fish, like cod or halibut, cut into 2-inch pieces
2 pounds shrimp, shell on, deveined
1 cup coarsely chopped Italian parsley leaves
Fresh bread, for serving

Steps:

  • In a large stock pot over medium heat, add oil and saute onions, fennel, pepper and garlic until lightly browned. Add tomato paste and continue to cook until it browns. Add wine, tomato sauce, clam and lemon juices, water, bay leaves, red chili flakes, oregano, basil, salt, pepper and liqueur to the sauteed vegetables and simmer for 1 hour. Add crab to the sauce and let simmer for 20 to 30 minutes. Add clams and let simmer for 5 minutes, then add in cod and cook 4 to 5 minutes. DO NOT STIR. To finish add, shrimp.
  • Let cook 3 to 4 minutes until shrimp turn pink. Stir in parsley and serve immediately with fresh bread.

SHRIMP FRA DIAVOLO RECIPE | GEOFFREY ZAKARIAN - FOOD NETW…



Shrimp Fra Diavolo Recipe | Geoffrey Zakarian - Food Netw… image

Provided by Geoffrey Zakarian

Total Time 40 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 26

3 tablespoons olive oil
1 pound jumbo or U-12 shrimp, peeled and deveined 
Kosher salt and freshly ground black pepper 
1/2 teaspoon red chile flakes 
3 cloves garlic, thinly sliced 
1/2 serrano chile, seeded and finely minced 
1/4 cup limoncello or sambuca 
1/4 cup white wine 
2 cups crushed San Marzano tomatoes 
1/2 cup grated Parmigiano-Reggiano 
1 tablespoon fresh parsley leaves, finely minced 
1 teaspoon fresh basil leaves, finely minced 
1 teaspoon fresh oregano leaves, finely minced 
2 tablespoons extra-virgin olive oil 
1 tablespoon butter 
Zest and juice of 1 lemon 
Garlic Bread, recipe follows
1 baguette, split lengthwise
4 tablespoons butter, melted 
4 tablespoons extra-virgin olive oil 
4 cloves garlic, peeled and minced 
1 shallot, minced 
Kosher salt and freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano 
1/4 cup chopped fresh parsley 
1 teaspoon chile flakes, optional 

Steps:

  • In a large saute pan, heat the olive oil over medium-high heat. Sprinkle the shrimp with a generous pinch each salt and pepper, and then sear on both sides, about 2 minutes on each side. Add the chile flakes, garlic and serrano chile. Remove from the heat, add the limoncello, and then flambe. Add the white wine and tomatoes and cook the sauce until it reduces by half, about 5 minutes.
  • Finish with the grated cheese, parsley, basil and oregano. Then swirl in the extra-virgin olive oil and butter, and season with the lemon zest and juice. Serve immediately with Garlic Bread.
  • Preheat the oven to 400 degrees F.
  • Lightly toast the baguette cut-side up in the oven, 4 minutes.
  • Combine the butter, olive oil, garlic, shallots and some salt and pepper in a bowl, and stir to mix. Slather the mixture generously on the cut side of the toasted baguette. Sprinkle the cheese, parsley and chile flakes if using evenly over one side of the baguette. Top with the other side and wrap in foil. Warm in the oven until the cheese is melted. Cut into 3-inch slices and serve warm.

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SHRIMP FRA DIAVOLO RECIPE | GEOFFREY ZAKARIAN - FOOD NETW…
From foodnetwork.com
Reviews 4.9
Total Time 40 minutes
  • Combine the butter, olive oil, garlic, shallots and some salt and pepper in a bowl, and stir to mix. Slather the mixture generously on the cut side of the toasted baguette. Sprinkle the cheese, parsley and chile flakes if using evenly over one side of the baguette. Top with the other side and wrap in foil. Warm in the oven until the cheese is melted. Cut into 3-inch slices and serve warm.
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