Still waiting though.
Sometimes the best things in life are worth waiting for.
Yes they are, because although you have to wait to make this meal because you have to finish reading this post, it's worth every bit. It merits a good glass of wine and a couple of good friends.
|Shrimp and turkey sausage Cioppino|
|Cook fennel and garlic|
|Add turkey sausage and brown|
|Add white wine|
|And chicken stock and tomato paste|
|Finish with shrimp and herbs|
Shrimp and sausage cioppino(inspired by Giada)
- 1/4 cup extra-virgin olive oil
- 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 teaspoon kosher salt, plus 1/2 teaspoon
- 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
- 1/4 tsp red pepper flakes
- 1 pound spicy Italian turkey sausage links, casings removed
- 2 cups white wine, such as chardonnay
- 1/4 cup tomato paste(plus two more tablespoons)
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1 pound large shrimp, peeled, deveined, and tails removed
- 1 (15-ounce) can cannellini beans, rinsed
- 1 cup fresh basil leaves, chopped
- 1 tablespoon chopped fresh thyme leaves
- Serving suggestion: crusty sourdough bread
In a large deep saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, 1/4 teaspoon pepper, and red pepper flakes. 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 are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season if need be with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread. Serves 5.
The broth is so rich and this has just the right amount of texture with the shrimp and sausage.
It's amazing! Don't wait! Make it!