Shrimp and Sausage Cioppino
Recipe type: Main dish
Cuisine: American
Giada De Laurentiis' one pot Shrimp and Sausage dinner is about to become a new family favorite.
  • ¼ cup extra-virgin olive oil
  • 1 large fennel bulb, trimmed and chopped into ½-inch pieces
  • 4 cloves garlic, peeled and smashed
  • 1 large or 2 small shallots, chopped
  • ½ teaspoon kosher salt, plus ½ teaspoon
  • ¼ teaspoon freshly ground black pepper, plus ¼ teaspoon
  • 1 pound spicy Italian turkey sausage links, casings removed
  • 2 cups white wine, such as Pinot Grigio
  • ¼ 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. Add the fennel, garlic, shallots, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into ½-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.
  2. 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 ½ teaspoon salt and ¼ teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.
Recipe by Cooking TV Recipes at