Shrimp and Sausage Stew
This is the best tasting stew having tons of flavors complementing each other and it is so easy to make.
Servings 6 servings
Calories 399kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large fennel bulb , trimmed and chopped (about 2 cups in 1/2-inch pieces)
- 4 cloves garlic , rough chopped
- 2 small shallots , minced
- 12 ounces bulk hot Italian sausage
- 1 1/2 cups dry white wine
- 1/4 cup tomato paste
- 2 1/2 cups chicken broth
- 1 bay leaf
- 1 pound large shrimp (21-30/pound), peeled and deveined
- 2 cups white beans , rinsed and drained
- 1/2 cup fresh basil , chopped
- 1 tablespoon chopped fresh thyme leaves
- kosher salt and black pepper to taste
Instructions
- Heat the oil over medium-high heat in a large heavy pan.
- Add the fennel and shallots and cook, stirring occasionally with a wooden spoon, until the vegetables are softened, about 10 minutes.
- Add the sausage and break it up with the spoon. Cook until the sausage is brown, about 5 minutes. Then, add the chopped garlic and allow it to become fragrant usually 30 seconds to 1 minute.
- Add the wine and use the wooden spoon to get up any browned bits from the bottom of the pan.
- Stir in the tomato paste, beans, chicken broth, and bay leaf and bring to a simmer. Cover and cook for 10 minutes.
- Uncover the pan and add the shrimp, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 3 to 4 minutes. Discard the bay leaf.
- Season to taste with kosher salt and fresh ground pepper. Serve with a hearty bread.
Notes
- 2 stalks of celery can be substituted for the fennel. Just add 1 teaspoon of crushed fennel seeds to the pan when you start to soften the onion and celery. Reduce the softening time to 5 or 6 minutes.
- Mild Italian sausage can be used, but add 1/2 teaspoon of cayenne pepper for the heat which makes this taste so good.
- Recipe adapted from Giada de Laurentiis
Nutrition
Calories: 399kcal