Good Eggs Meal Kits
Tsar Nicoulai Deluxe Dungeness Crab Cioppino Kit
Product Details
SF’s classic fisherman’s stew is teeming with hefty prawns, and our beloved Dungeness crab. It wouldn’t be complete without a dollop of aioli and crusty bread for dunking. Here we’ve simplified the recipe and made it all the more delicious with Tsar Nicoulai Cioppino Simmering Base.
Contains: Eggs, Fish, Crustacean Shellfish, Wheat.
Note: The shrimp may arrive frozen for freshness. Store in the refrigerator to defrost before cooking. If you need to defrost it the same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
To thaw simmering base: Place in the refrigerator to thaw 24 hours in advance. For a more rapid thaw, place jar under cool water for 15 mins, until sauce release from sides. Pour out into a saucepan, cover and heat on low until sauce is fully thawed. Use sauce within 5 days of defrosting.
What You Get
Whole cracked, cleaned crab
Easy-peel shrimp (see note)
Baguette
Garlic aioli
Tsar Nicoulai Cioppino Simmering Base
What You'll Need
Salt and freshly ground pepper
Step 1
Preheat the oven to 375℉ to toast the baguette.
Step 2
Prep the seafood. Separate the crab legs, and pull out the meat from the cavity, discarding the carapace. Rinse and drain the shrimp. Shrimp may either be peeled before cooking, or cooked with shell on — to be peeled while eating stew. Regardless of preparation, lightly season the shrimp with a light sprinkle of salt and freshly cracker pepper.
Step 3
Place the cioppino base in a wide pot and bring to a simmer.
Step 4
Add the shrimp to the pot, cover and simmer until the shrimp are bright pink and firm, 5 minutes. Add the crab legs and meat and simmer briefly to warm through, 1 minute longer.
Step 5
Meanwhile, slice and toast the baguette.
Step 6
Ladle the cioppino into bowls and dollop with the aioli. Grind with pepper and serve warm, with the baguette for dunking.
