Shrimp with Spicy Italian Sausage

by Rachel on November 15, 2013

Shrimp and Spicy Italian Sausage

This dish comes from the kitchen of my father who made a version of this for us with clams months ago (which I’ll get to posting at some point). We weren’t feeling clammy this week so we opted for shrimp instead. For me the dish feels like the last waning days of summer. Serve it in a flat bowl over a piece of good sliced bread and a generous glass of Rose. Look out over the horizon and breathe in the fresh air. Yep, that’s the ticket.

Shrimp with Spicy Italian Sausage (serves six)

  • 2 large shallots, fine dice
  • ½ teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 1 ½ lbs spicy raw Italian sausage removed from casings (I use turkey sausage)
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 3 cups chicken stock
  • 1 tablespoon balsamic vinegar
  • Two 14.5-ounce cans fire roasted tomatoes (either diced or puree, both work fine)
  • 4 lbs raw shrimp, peeled and deveined
  • good quality Italian bread sliced and toasted
  • garnish with grated parmesan cheese

Heat the olive oil in a large skillet or sauté pan. Add the shallot, red pepper flakes, olive oil and sausage and sauté for 10-12 minutes until the sausage is cooked all the way through. Add the garlic and sauté for one minute. Add the wine, chicken stock, balsamic vinegar and canned tomatoes, bring to a simmer. Simmer for 20 minutes. Add the shrimp, increase heat to medium-high and cook until shrimp is just cooked through (3-5 minutes). Place the Italian bread in a low flat bowls and spoon the shrimp/sausage and tomato sauce over the bread – serve.

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