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Buttery Shrimp & Tomato Cioppino

Buttery Shrimp & Tomato Cioppino image

This traditional seafood stew features buttery, tangy tomato flavors with the kiss of garlic and fresh herbs. Served with a loaf of fresh, crusty Italian bread for sopping up each tasty drop.

SERVES: Serves 4 to 6, as appetizer.
LEVEL: Super Simple

INGREDIENTS

2 tablespoons butter
1/2 cup chopped leeks (1 medium-sized leek)
1 tablespoon fresh chopped garlic
1/3 cup white wine
1/2 pound cherry tomatoes, halved
1 cup DeLallo Tomato Passata Purée
1 1/2 cups of chicken stock
1 pound fresh (or thawed) shrimp, peeled and deveined
1 tablespoon, DeLallo Simply Pesto® Traditional Basil
2 tablespoons fresh chopped parsley
1 teaspoon DeLallo Natural Sea Salt
1/2 teaspoon black pepper

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DIRECTIONS

In a large saucepan on low heat, melt butter. Add chopped leeks and sauté for 10 minutes.
Add garlic to the pan and sauté for another 5 minutes. Stir in white wine to deglaze. Reduce liquid by half.
Add cherry tomatoes to the pan. Cook until tomatoes softened, about 5 minutes.
Stir in passata and chicken stock. Bring to a boil.
Once boiling, add shrimp and cook until pink.
Finish with pesto, parsley, salt and pepper.
Serve with crispy garlic toast.