Fratelli Perata Winery

Shrimp and Sausage Cioppino

One does not live by beef, alone. Sausage is however, another matter. It’s a burst of flavor in small amounts or can anchor an entrée at many (food) harbors. This one, with shrimp as a counterpoint, makes for an easy Cioppino that doesn’t disappoint. Working with all the elements that show off Charbono, you’ll only need a big bowl, a big glass and some crusty bread. Our thanks to Scott Maughan for sending this along.

¼ cup extra-virgin olive oil
4 large garlic cloves, peeled and smashed
1 large shallot, chopped
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1 pound spicy Italian sausage, casings removed
3 cups low-sodium chicken broth
2 cups water
1 bay leaf
¼ cup tomato paste
1 pound large shrimp, deveined and peeled
1 (15 ounce) can cannellini beans, rinsed and drained
1 cup fresh basil, chopped
1 tbsp chopped fresh thyme leaves

In a large saucepan, heat the oil over medium high heat. Add the garlic, shallot, ½ tsp of the salt, and ¼ tsp of the pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into small pieces. Cook until browned, about 5 minutes. Add the chicken broth and scrape up the brown bits that cling to the bottom of the pan. Stir in tomato paste, water and bay leaf. Bring to 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 with the remaining ½ tsp salt and ¼ tsp pepper. Ladle the cioppino into soup bowls and serve with crusty bread, and, of course, Charbono.