Shrimp and Sausage Cioppino Recipe

Name: Shrimp and Sausage Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 pound spicy Italian turkey sausage links, casings removed; 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 tablespoon chopped fresh thyme leaves; Serving suggestion: crusty sourdough bread

Servings: persons

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 pound spicy Italian turkey sausage links, casings removed
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 tablespoon chopped fresh thyme leaves
Serving suggestion: crusty sourdough bread

1
In a Dutch oven or large saucepan, heat the oil over medium-high heat.
2
Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3
Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes.
4
Add the sausage and break into 1/2-inch pieces with a wooden spoon.
5
Cook until brown, about 5 minutes.
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.

812

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Shrimp and Sausage Cioppino falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Sausage Cioppino

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