Shrimp and Sausage Stew

My family just love seafood stew! We preferred eating it during scorching days of summer and also freezing days of winter. As a chef of home, I try to make at least one new dish for my family every year. And, this time is Shrimp and Sausage Stew. I was recommended this seafood stew by my sister and gave it a try right last Sunday. And, it got my family hooked! My kids love it and my husband gives it a nod even when he is not fond of seafood.

This shrimp and sausage stew is made with peeled and deveined shrimp, Italian sausage, chicken broth, dry white wine, tomato paste, fennel bulb, garlic, shallots, bay leaf, white beans, and herbs and spices. The mixture comes out delicious, flavorful and eye-catching. That’s why it’s great to serve at both family dinner and gathering. Yummy!

If you are finding a good food made with shrimp for meal, this stew is a great suggestion. Eating it with white rice or extra crisp crusty bread, your meal is complete. It’s cold outside, why don’t you make it for today’s dinner? It will warm up your body (and heart) right away. Let’s get started!

Shrimp and Sausage Stew

Recipe by Sandra MyersCourse: Main, DinnerCuisine: ItalianDifficulty: Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

1

hour 

10

minutes

This shrimp and sausage stew is made with peeled and deveined shrimp, Italian sausage, chicken broth, dry white wine, tomato paste, fennel bulb, garlic, shallots, bay leaf, white beans, and herbs and spices. The mixture comes out delicious, flavorful and eye-catching.

Ingredients

• 1 pound large shrimp, peeled and deveined

• 12 ounces bulk hot Italian sausage

• 2 1/2 cups chicken broth

• 1 1/2 cups dry white wine

• 1/4 cup tomato paste2 tablespoons extra-virgin olive oil

• 1 large fennel bulb, trimmed and chopped

• 4 cloves garlic, rough chopped

• 2 small shallots, minced

• 1 bay leaf

• 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

Directions

• Heat oil in a large heavy pan over medium-high heat.
• Add fennel, garlic, and shallots and cook until vegetables are softened, about 10 minutes; stirring occasionally.
• Add sausage, break up and cook until brown, about 5 minutes.
• Stir in wine and break up any browned bits from the bottom of the pan; using a spoon.
• Stir in tomato paste, chicken broth, and bay leaf and bring to a simmer. Cover with a lid and cook for 10 minutes.
• Remove lid and add shrimp, beans, basil, and thyme.
• Simmer, uncovered, until shrimps are pink and cooked through, about 4 minutes. Discard bay leaf.
• Season with kosher salt and fresh ground pepper to taste.
• Remove from heat and serve.