Recipe Of The Day

This recipe has become a household favorite and as the days grow shorter and the temperatures drop this will warm you from top to toes.  If you have garden tomatoes and fresh basil put them to use.

 ________________________________________________________

  

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 pound smoked sausage of your choice (andouille, venison, chorizo, etc.) – cut into pieces.  I used smoked Conecuh from Alabama.

Olive oil

½ t fennel seeds

2 - 15 oz cans of garbanzos – drained and rinsed

4 C of garden tomatoes cut in chunks 

1 C dry white wine

24 jumbo shrimp (peeled and de-veined)

½ cup fresh basil leaves - chiffonade 

Fresh-cracked sea salt and black pepper to taste

Crusty baguette

Crushed red pepper (optional)

 

Instructions

 

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.

 

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

 

Uncover, add the shrimp to the pot and cook for another 3-4 minutes.

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.

 

Recipe serves four.