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Shrimp and sausage cioppino

SERVINGS
Yield: 4 servings, Prep time: 10 minutes, Cook time: 25 minutes
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SERVINGS
Yield: 4 servings, Prep time: 10 minutes, Cook time: 25 minutes
RATE THIS RECIPE
(0)

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 cup large fennel bulb, trimmed and chopped into 1/2-inch pieces
  • 4 cup garlic cloves, peeled and smashed
  • 2 cup large or 4 small shallots, chopped
  • 1/2 teaspoon kosher salt, plus 1/2 teaspoon
  • 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
  • 1 pound spicy italian turkey sausage links, casings removed
  • 2 cup white wine, such as pinot grigio
  • 1/4 cup tomato paste
  • 3 cup low-sodium chicken broth
  • 1 cup bay leaf
  • 1 pound large shrimp, peeled and deveined
  • 1 pound (15-ounce) can cannellini beans, rinsed and drained
  • 1 cup fresh basil leaves, chopped
  • 1 tablespoon chopped fresh thyme leaves

Preparation

Baking Directions:

In a Dutch oven or large saucepan, heat the oil over medium-high heat.

Add the fennel, garlic, shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes.

Add the sausage and break into 1/2-inch pieces with a wooden spoon.

Cook until brown, about 5 minutes.

Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.

Stir in the tomato paste, chicken broth and bay leaf.

Bring to a simmer, cover and cook for 10 minutes.

Uncover the pan and add the shrimp, beans, basil, and thyme.

Simmer, uncovered, until the shrimp is pink and cooked through, about 4 minutes.

Remove the bay leaf and discard.

Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Ladle the cioppino into soup bowls and serve with crusty bread.

Serving Directions:

Serving suggestion: Crusty sourdough bread