George Sarris' mussels, calamari and shrimp in a spicy broth - WBRC FOX6 News - Birmingham, AL

George Sarris' mussels, calamari and shrimp in a spicy broth

GEORGE SARRI'S MUSSELS, CALAMARI, AND SHRIMP IN SPCY BROTH

INGREDIENTS:
1/4 CUP OLIVE OIL
5 GARLIC CLOVES, MINCED
1 BAY LEAF
1 TEASPOON DRIED CRUSHED RED PEPPER
1 CUP DRY WHITE WINE
1 (28 OZ) CAN DICED TOMATOES
2 1/2 POUNDS CALAMARI
1 1/2 POUNDS MUSSELS, DEBEARDED
1 POUND LARGE SHRIMP, PEELED, DEVEINED, BUTTERFLIED
1/2 CUP TORN FRESH BASIL LEAVES
WARM CRUSTY BREAD

DIRECTIONS:
HEAT OIL IN HEAVY LARGE POT OVER POT OVER MEDIUM HEAT. ADD THE GARLIC, BAY LEAF, AND CRUSHED RED PEPPER. SAUTE UNTIL THE GARLIC IS TENDER, ABOUT 1 MINUTE. ADD THE WINE AND BRING TO A BOIL. ADD TOMATOES. BRING TOA SIMMER. SIMMER UNTIL THE TOMATOES BEGIN TO BREAK DOWN AND FLAVORS BLEND, ABOUT 5 MINUTES. STIR IN THE CALAMARI. COVER & COOK FOR 5 MINUTES. STIR IN THE MUSSELS. COVER & COOK UNTIL THE MUSSELS OPEN. ADD SHRIMP AND BASIL TO THE SIMMERING BROTH. SIMMER UNTIL THE SHRIMP ARE JUST COOKED THROUGH, ABOUT A MINUTE AND A HALF. SERVE WITH WARM BREAD.

GDA Cooking - August 16, 2010

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