Ciopinot's 'No Work' Cioppino

This is a 5 star restaurant secret recipe for Cioppino.

I'm sure you are saying "What is Cioppino?"  Well, it's a fish stew
that originated in San Francisco and is considered an
Italian-American dish.

This recipe comes from Ciopinot in San Luis Obispo, California.  On
the menu they call this dish "No Work Cioppino".  Once you have all
simple steps and it makes for a delicious dinner.

1 onion, thinly sliced  
1/2 pound (about 1 1/2) leeks, ends trimmed, halved lengthwise and
sliced diagonally 1/2-inch thick
1 small clove garlic, pressed or minced
1 tablespoon chopped parsley
1 dried bay leaf
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1/4 teaspoon saffron threads
1 1/2 cups peeled and diced tomatoes, cut into 3/4-inch dice
8 ounces tomato sauce
1 cup dry white or red wine
1/2 to 1 cup clam juice
Salt
Hot sauce
4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
1/2 pound large scallops
6 ounces firm, light-flesh fish steaks (such as swordfish), cut
into 1 1/2-inch pieces
2 tablespoons cold butter, chopped
Freshly chopped basil and oregano, for garnish

In a medium, heavy-bottom pot heated over medium-high heat, add the
oil, then stir in the onions, leeks, garlic, parsley, bay leaf,
oregano, thyme, pepper and saffron. Cook, stirring frequently,
until the onion is translucent and the herbs are fragrant, 6 to 8
minutes.

Stir in the tomatoes, tomato sauce and wine. Cover and simmer
gently to develop the flavors, 30 to 45 minutes. Thin if desired
with 1/2 cup to 1 cup clam juice. Season with 2 teaspoons salt and
1 tablespoon hot sauce, or to taste. The cioppino base can be made
ahead of time to this point; remove from heat, cover and
refrigerate up to one day (reheat before continuing).

To the pot, add the shrimp, scallops and fish. Cover and simmer
gently just until the fish and shellfish are firm and opaque, about
10 minutes. Uncover the pot and remove from heat. Stir in the
chopped cold butter, stirring just until the butter melts to add a
little richness to the broth. This makes about 5 cups cioppino.

Ladle the cioppino into wide bowls, garnishing each serving with
freshly chopped basil and oregano. Serve immediately.

Servings: 4
Source: LA Times

LongHorn Steakhouse Grilled Lime Shrimp With Guacamole Ranch Dipping Sauce

My favorite part of this dish is the guacamole ranch dipping sauce!
It complements the shrimp very well and many times I love to make
it as a dip for tortilla chips.

If you don't have access to a grill, you can also prepare this dish
using a grill pan or under a broiler.

=>>

20 Large easy-peel shrimp, peeled with tails intact
3 Limes (2 for juice, 1 for wedges)
4 Bamboo Skewers

Marinade:
1/4 cup salad oil
Juice from 1 lime
1/4 tsp. each salt and chili powder
2 Tbsp. chopped cilantro
1/2 tsp. cumin

Guacamole Ranch Dipping Sauce:
1/2 cup ranch dressing
1 ripe avocado
Juice from 1 lime
1/4 cup chopped cilantro
1/2 tsp. cumin
1/2 tsp. salt

Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges.

Take each skewer and put a lime wedge on first, followed by 5
shrimp in a U-shape; repeat for next 3 skewers.

Whisk together the ingredients for the marinade in a bowl. Reserve
half marinade.Brush both sides of the shrimp skewers with the
remaining marinade.

Blend together the ingredients for the guacamole ranch dipping
sauce in a blender or food processor and refrigerate.

Place the shrimp skewers on a medium heat grill. Grill 3 minutes on
each side till the shrimp are firm and pink.

Transfer shrimp to platter, pour some reserved marinade and squeeze
the grilled limes on the skewers. Serve with dipping sauce.

Source: LongHorn Steakhouse