Quick Cioppino Style Seafood

By Dottiejk

Ingredients

• 1/4 cup eeoo
• 1/2 cup onion; chopped
• 1/4 teaspoon saffron threads
• 2 14.5 oz cans hunt's Petite Diced Tomatoes; undrained
• 1 cup Water
• 1 tablespoon capers; drained
• 1/2 teaspoon lemon zest; grated
• 1/2 teaspoon orange zest; grated
• 2 tablespoon lemon juice
• 2 tablespoon orange juice
• 1 teaspoon pepper flakes
• 1 teaspoon kosher salt
• 1 pound shrimp; peeled, deveined
• 1 pound crab chunks

Preparation

Step 1

Heat oil in large deep skillet or Dutch oven over medium-high heat until
hot. Add onion and cook, stirring occasionally, until softened, about three
minutes.

Add saffron, tomatoes, water, capers, lemon zest, orange zest, lemon juice,
orange juice, red pepper flakes, and salt. Bring to a boil. Reduce heat to
medium and simmer 10 to 15 minutes or until sauce thickens slightly,
stirring occasionally.

Add shrimp, return to a simmer and simmer until shrimp is just cooked
through, stirring occasionally about 3 to 4 minutes. Add crab chunks and
cook until heated through.

Serve in shallow bowls with bread for dipping.