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
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.
