Shrimp and Sausage Cioppino
Author: Dawn
Recipe type: soup
Serves: 4
- ¼ cup olive oil
- 1 large fennel bulb, trimmed and chopped into ½ in pieces
- 4 garlic cloves, smashed and peeled ( I used minced garlic)
- 2 large or 4 small shallots, chopped
- kosher salt and black pepper
- 1 lb. spicy or sweet Italian ground turkey sausage (I used regular Italian sweet sausage)
- 2 cups dry white wine, such as Pinot Grigio
- ¼ cup tomato paste
- 3 cups low-sodium chicken broth
- 1 dried bay leaf
- 1 lb. peeled and deveined large shrimp
- 1 (15 oz.) can cannellini beans, rinsed and drained
- 1 cup fresh basil leaves, chopped ( I used several of the Dorat frozen basil cubes)
- 1 tbsp. chopped fresh thyme leaves, I used dried
- Crusty bread
- In a Dutch oven or large saucepan, heat the oil over medium-high heat.
- Add the fennel, garlic, shallots, ½ tsp salt and ¼ tsp pepper.
- Cook, stirring occasionally until vegetables are slightly softened, about 4 minutes.
- Add the sausage and break into ½ inch pieces with a wooden spoon. Cook until brown, about 5 minutes.
- Add the wine and scrape up the browned bits at bottom of pan.
- Stir in the tomato paste, chicken broth, and bay leaf.
- Bring to a simmer, cover and cook over medium-low heat 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 bay leaf and discard, Season to taste with salt and pepper.
- Ladle soup into bowls and serve with crusty bread. Enjoy!
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2014/02/shrimp-sausage-cioppino/
3.2.1275