Warm Cioppino Salad

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I love my Farmers Market--surf and turf

I feel so very blessed to be living in the Puget Sound area--in the northwest corner of the United States. We have mercifully been spared the extreme heat that is currently plaguing other areas of our country. And earlier this year we had grey skies and what seemed like more-than-enough rain, but we didn't have the flooding and tornadoes that ravaged our neighbors.

We are blessed with good weather, amazing scenery (have you seen Mount Rainier?) and an amazing supply of fresh seafood. We can find "fresh catch" in our local super markets, but nothing can compare with the bounty available at our local Farmers Markets. I love the farmers markets in my area. Local farmers, growers, crafts persons. And fresh seafood! Today there were shrimp and fresh cooked Dungeness crab.

Years ago Sunset Magazine published one of my recipes--a spin on cioppino and yes another type of "surf and turf". This seems a perfect opportunity to share that recipe with you today.

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Ingredients

  • 1/2 pound extra large shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 2 cups sliced mushrooms, 1/4-inch thick slices
  • 2 cups sliced zucchini
  • 1 can (14 oz.) diced tomatoes, drained
  • 1 1/2 cups pitted black olives, drained
  • 1/4 cup lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tsp. each dried basil, dried oregano, minced garlic
  • 3 quarts fresh spinach leaves
  • 1/2 pound cooked crab meat

Instructions

  1. In a 12-inch skillet over medium heat stir shrimp in oil until pink, about 2 minutes. Lift out and set aside.
  2. Add mushrooms and zucchini to pan; stir often on medium-high heat until zucchini is tender-crisp to bite, about 3 minutes.
  3. Return shrimp to pan; add tomatoes, olives, lemon juice, Worcestershire sauce, herbs and garlic; stir often until hot.
  4. Put spinach in wide bowl; pour hot mixture over greens, top with crab, and mix gently.

Cook Time

Prep time: 10 min
Cook time: 5 min
Ready in: 15 min
Yields: 6 servings

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