Shrimp and Sausage Cioppino


This is a really nice soup with, you guessed it, shrimp and sausage.  If it’s a little too spicy for you, you can use regular Italian sausage and lay off the red pepper flakes.
It’s got great flavor and has become one of my favorites.

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Use These…

 

  • 1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
  • 4 cloves garlic, peeled and smashed
  • 1 large or 2 small shallots, chopped
  • 1/2 tsp kosher salt, plus 1/2 teaspoon
  • 1/4 tsp freshly ground black pepper, plus 1/4 teaspoon
  • 1/2 tsp crushed red pepper flakes
  • 1 pound spicy Italian sausage (if you use links remove the casings)
  • 2 cups white wine, such as Pinot Grigio
  • 1/4 cup tomato paste
  • 3 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 pound large shrimp, peeled and deveined
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 cup fresh basil leaves, chopped
  • 1 Tbsp chopped fresh thyme leaves

Do This…

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  • Fry up the sausage in a dutch oven or large sauce pan over medium high heat until browned, breaking it up into small pieces.
  • Remove the sausage from the pan, but leave the oil in there.

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  • Add the fennel, garlic, shallots, 1/2 teaspoon salt, red pepper flakes and 1/4 teaspoon pepper to the pan.
  • Saute over medium heat, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Remove the mixture from the pot and set aside.

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  • Add the sausage to the pan.

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  • 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.

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  • 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 are pink and cooked through, about 4 minutes.
  • Remove the bay leaf and discard.
  • Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

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  • Ladle the Cioppino into soup bowls and serve with crusty bread.

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Shrimp and Sausage Cioppino

Use These…
  • 1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
  • 4 cloves garlic, peeled and smashed
  • 1 large or 2 small shallots, chopped
  • 1/2 tsp kosher salt, plus 1/2 teaspoon
  • 1/4 tsp freshly ground black pepper, plus 1/4 teaspoon
  • 1/2 tsp crushed red pepper flakes
  • 1 pound spicy Italian sausage (if you use links remove the casings)
  • 2 cups white wine, such as Pinot Grigio
  • 1/4 cup tomato paste
  • 3 cups low-sodium chicken broth
  • 1 bay leaf pound large shrimp, peeled and deveined
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 cup fresh basil leaves, chopped
  • 1 Tbsp chopped fresh thyme leaves
Image Goes Here
Do This…
  1. Fry up the sausage in a dutch oven or large sauce pan over medium high heat until browned, breaking it up into small pieces.
  2. Remove the sausage from the pan, but leave the oil in there.
  3. Add the fennel, garlic, shallots, 1/2 teaspoon salt, red pepper flakes and 1/4 teaspoon pepper to the pan.
  4. Saute over medium heat, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Remove the mixture from the pot and set asidde.
  5. Add the sausage to the pan.
  6. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
  7. Stir in the tomato paste, chicken broth, and bay leaf.
  8. Bring to a simmer, cover, and cook for 10 minutes.
  9. Uncover the pan and add the shrimp, beans, basil, and thyme.
  10. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes.
  11. Remove the bay leaf and discard.
  12. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  13. Ladle the Cioppino into soup bowls and serve with crusty bread.

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