Recipe of the Day

Autumn Shrimp, Sausage and Tomato Stew

This is the time of year that tomatoes are really coming on-line and if you’re like me you’re eating fresh, vine-ripened tomatoes multiple times every day. If you have an abundance of cherry tomatoes from your garden or the farm market here’s a terrific recipe that is an easy-peasy meal to enjoy in a bowl by the wood stove accompanied by a chewy baguette.

Ingredients

4 cloves of garlic – finely chopped

1 cup smoked sausage of your choice (andouille, venison, chorizo, etc.) – cut into pieces

Olive oil

½ t fennel seeds

15 oz can of garbanzos – drained and rinsed

3 C of cherry tomatoes (more is better than less)

1/3 C dry white wine

24 jumbo shrimp (peeled and deveined)

½ cup torn fresh basil leaves

Fresh-cracked sea salt and black pepper to taste

Crusty baguette

Crushed red pepper (optional)

Instructions

Mix yourself a martini with two colossal green olives. Rocks or Up – you pick. This is an important step. Take a sip.

In a stock pot brown your sausage in olive oil until it is brown and beginning to crisp. Add the garlic and fennel seeds and cook, stirring constantly, until fragrant.

Sip your martini

Add the garbanzo beans, tomatoes, wine and bring to a simmer. Reduce heat and cook (covered) until the tomatoes begin to break-down.

Sip your martini

Uncover and break-up the tomatoes with a wooden spoon. Add ½ C of water.

Sip you martini

Add the shrimp to the pot and cook for another 3-4 minutes.

Finish the martini and share one of the anointed olives with your sweetie.

Remove from heat and stir-in the basil.

Serve with slices of baguette and that bottle of dry white wine. Fireside is best.

It’s acceptable to dunk your bread in the stew.