Shrimp Cacciatore

5 from 7 votes

This pescatarian-friendly shrimp cacciatore for two is hearty and rustic, with notes of tangy tomato, plump shrimp, and sweet red peppers.

Prep Time15

Cook Time35

Total Time50

Servings: servings

Calories: 461kcal

Author: Karishma Pradhan

Ingredients

4 tablespoon extra-virgin olive oil divided
4 ounces mushrooms such as cremini, beech, maitake, oyster, or shiitake
Salt and black pepper
8 ounces medium raw shrimp peeled and deveined; I like to leave the tail on sometimes!
2 cloves garlic finely minced
¼ teaspoon red pepper flakes
1 sprig rosemary destemmed and finely chopped
1 small onion diced
1 red bell pepper diced
½ cup dry white wine such as chardonnay, pinot grigio, or sauvignon blanc
14 ounces canned diced tomatoes
½ cup clam juice or seafood stock
¼ cup flat-leaf parsley chopped

Instructions

Sear the mushrooms:
Line half of a large plate with a paper towel, leaving the other half bare.
Set a large saute pan or cast-iron pan over medium-high heat with 3 tablespoons of the extra-virgin olive oil.
Meanwhile, prep 4 ounces mushrooms: thinly slice any cremini or shiitake mushrooms; tear beech/maitake/oyster mushrooms into bite-sized pieces.
When the oil is hot and shimmering, add the mushrooms in a single even layer. Sear them until browned and crispy on the bottom, about 3-5 minutes. Using tongs, flip the mushrooms and sear them on the other side until browned, about 2 - 3 minutes. Season with salt and pepper.
Remove them from the heat and transfer to the paper towel side of the plate (this helps keep them crispy).
Note: Resist the urge to flip the mushrooms too frequently; they need at least a few minutes on each side to properly brown.
Cook the shrimp: Reduce the heat to medium, then add 8 ounces medium raw shrimp in an even layer. Cook until both sides are just barely pink, about 1 - 3 minutes total.
Turn the heat off, then remove the shrimp from the pan and transfer to the bare side of the plate.
Note: At the end of this step, there will be delicious brown bits at the bottom of the pan (these add a ton of flavor to the dish). However, if they're burned, I recommend wiping the pan clean.
Saute the aromatics: With the heat still off, add the remaining tablespoon of olive oil, and saute 2 cloves garlic, finely minced, ¼ teaspoon red pepper flakes, and 1 sprig rosemary, finely chopped, for about 1 - 2 minutes in the residual heat until aromatic; the garlic should be pale golden-brown.
Note: Here, I like to scrape the pan to loosen any browned bits that are sticking to the bottom! It's okay if they don't fully loosen yet.
Cook the vegetables: Turn the heat on to medium, then add 1 small onion, finely chopped, and 1 red bell pepper, finely chopped, and saute for 8 - 10 minutes until soft and translucent. Season with salt and pepper.
Deglaze the pan: Add ½ cup dry white wine, bring the mixture to a boil, then reduce to a simmer, scraping up any remaining stuck bits from the bottom of the pan. Simmer for 2 - 3 minutes, or until half the liquid has evaporated and it no longer emits an alcoholic smell.
Simmer the stew: Add 14 ounces canned diced tomatoes, ½ cup clam juice, and cooked mushrooms back into the pan. Season with salt and pepper, then simmer the stew for 15 - 20 minutes.
Note: At the end of the simmering step, the sauce should have thickened considerably and it should no longer have a raw acidic taste from the tomatoes. Instead, it should taste well-salted, savory, and slightly tangy. If it still tastes too acidic, continue simmering on low heat.
Finish the dish: Add in the cooked shrimp (and any accumulated juices on the plate) and half ¼ cup flat-leaf parsley. Simmer until the shrimp are cooked through (if needed), then season again with salt and pepper.
Serve: Divide the shrimp cacciatore amongst serving bowls and top with more parsley. Enjoy!

Notes

Tips for shrimp: I prefer medium-sized shrimp in this recipe, but you can use any size you like! I prefer purchasing frozen, deveined, shell-on shrimp for easy weeknight cooking. To thaw shrimp, you can either transfer them to an airtight container and thaw them overnight in the fridge, or transfer them to a sealed plastic bag and submerge them in cold water for about 20-30 minutes.

Storage Instructions: This shrimp cacciatore lasts up to 3 days in the fridge stored in an airtight container. I like to reheat it on the stove over a gentle simmer until warmed through. If needed, you can add a bit more clam juice, seafood stock, or water to loosen up the sauce.

Make-Ahead Instructions: This sauce tastes even more delicious the next day, so if you’d like to make it ahead of time, you absolutely can! I’d recommend following the recipe with one adjustment: omit cooking the shrimp, but proceed with sauteing the mushrooms, aromatics, vegetables, and simmering the stew. Just before serving, simmer the shrimp in the sauce until cooked through – it should only take a few minutes.

Nutrition