Tag Archives: shrimp

Cacciucco Livornese – Fish Stew (Feast of the Seven Fishes)

The idea here is to use 2 pounds total of a variety of fish, so if you cannot find (or don’t like) one of the fishes below, just replace it with something that works for you.  When preparing a variety of dishes, a great time/effort/stress saver, is to include a stew.


  • 1             Onion (medium, peeled, chopped coarsely, about 3/4 C)
  • 3 TB      Garlic (peeled, chopped coarsely)
  • 1/4 C    Parsley (remove most of the stems)
  • 3 TB      Basil leaves
  • 1/2 C    Lucini Extra Virgin Olive Oil
  • 1/2 C    dry white wine
  • 2 C         Lucini Organic Tuscan Plum Tomatoes (chopped coarsely)
  • 2 C         Stock (fish or seafood stock would be optimal, but vegetable and poultry will work as well)
  • 2 TB      Lucini Pinot Noir Vinegar
  • 1/2 tsp Salt (sea)
  • 1/2 LB  Squid (cleaned very well, cut into 1-inch rings, octopus or even shucked clams can substitute)
  • 1/2 LB  Swordfish (skin removed, cut into 1-inch cubes)
  • 1/2 LB  Shrimp  (shelled – I use U/20)
  • 1/4 LB  Scallops
  • 1/4 L B Sole (or another firm white fish, cut into 1-inch pieces)
  • 2 TB  Lucini Lemon-Infused Extra Virgin Olive Oil
  • 2 TB  Lucini Chili-Infused Extra Virgin Olive Oil
  • 8        slices of Bread (1-inch tick, toasted)


Mince the onion, garlic, parsley and basil together.  Heat the oil in a heavy-duty pot and stir in the minced vegetable mixture.  Cook over low heat until the ingredients soften (about 5 minutes).  Raise the heat to high, pour in the wine and cook until reduced by half.  Lower heat and stir in the tomatoes, stock and salt.  When bubbles just begin to appear on the sides of the pot, add the fish and then cook just until the fish turns opaque or whitish looking and flakes easily with a fork, and the shrimp have turned pink.  Meanwhile, toast several slices of bread and rub them with a garlic-infused oil.

Stir in the chili and lemon oils and correct the salt, pepper and vinegar, if necessary.  Once the fish is done, line the bottoms of your bowls with the toasted bread, ladle the cacciucco over them, and serve.


Sicilian Shrimp (Gamberoni Siciliana) – Feast of the Seven Fishes

This dish is often served as of the attractions in the Feast of the Seven Fishes.


  • 1 LB    Shrimp (peeled, de-veined, large shrimp – 20count – are best)
  • 1/4 C  Lucini Extra Virgin Olive Oil
  • 1           Red Onion (medium, diced)
  • 1           Bell Pepper (medium, diced)
  • 1/2 jar  Lucini Organic Diced Tomatoes (12-14 ounces)
  • 1 TB     Pine Nuts
  • 1 TB     Raisins (golden are preferrable)
  • 1 TB     Capers (rinsed well)
  • 1/2 C   White Wine (your favorite Sicilian white or Pinot Grigio)
  • 1 tsp    Orange Juice (fresh)
  • 1/4 tsp Cumin (fresh, ground)
  • 2            Bay Leaves
  • 1/2 tsp Red Pepper (dried)
  • Salt
  • Black Pepper (freshly ground)


Heat the olive oil over medium-high heat until almost smoking.  Add the onion and bell pepper and cook until softened.  Add the tomatoes, pine nuts, raisins, capers, wine, juice, cumin, bay leaf and red pepper and bring to a boil.  Turn down to simmer and add the shrimp.  Cover and cook the shrimp for 5-7 minutes until cooked through.  Remove from the heat and season with orange juice, salt and pepper to taste.

Adapted from Anna Tosca Lanza

Shrimp & Grits



Salt the water well and bring to a boil.   Add the grits and cook until all of the water is absorbed, about 20 to 25 minutes.  Remove from heat and stir in the cheese, garlic and lemon infused olive oils.

Clean the shrimp and pat dry.  Fry the bacon in a large skillet until browned; remove and discard or save for another use.  Remove 1 TB of bacon fat and add to the grits.  Add the shrimp to the remaining grease.  Cook until the shrimp turn pink. Add the parsley and turmeric – saute for 3 more minutes.

Spoon the grits into a serving bowl, add the shrimp and mix well.

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well.