Sausage and Shrimp Stew

The latest creation from my February is for fish series.  This is the first time I have ever eaten shrimp and wanted more!!  Just enough spice and warmth to make the chill of a winter night melt away.

By Ted Slee

Prep Time:  10 – 15mins

Cook Time:  40 min

Serves:  4-6 servings

Ingredients:

1/4 cup extra-virgin olive oil

1 large Spanish onion, diced

4 cloves garlic, minced

12 ounces sweet Italian Sausage (casings removed)

2 tsp smoked paprika

4 tsp crushed red pepper

Kosher salt

1 – 28 ounce can whole plum tomatoes (chopped, plus juice from can)

4 bay leaves

1 teaspoon dried thyme

1 teaspoon dried oregano

1 lb red potatoes cut in bite sized pieces

1 bunch red kale (stems removed & leaves roughly chopped)

5 leaves of cabbage (stems removed & leaves roughly chopped)

1 lb medium shrimp (peeled & de-veined)

Prep:

Mix sausage with garlic and red pepper flake using your hands in a bowl and loosely form inch chunks and add to the olive oil in a small Dutch oven over medium heat. Add the onion and cook until golden brown, stirring frequently for about 15 minutes. Add the paprika and 1 teaspoon salt and cook until the oil turns deep red, about 1 minute. Then add the chopped tomatoes (save the juice), bay leaves, thyme and oregano and mix for about 1 minute.  Now mix in the potatoes, the tomato juice and 2 cups of room temperature water. Bring to a boil before reducing to a simmer and cover until the potatoes are almost tender for about 15 minutes. Add the kale & cabbage cooking until the potatoes are tender about 10 more minutes. When you have reached this point turn the heat off and gently add the shrimp mixing until they are submerged curl and turn pink about 3 minutes. Serve while hot with a good piece of bread.