Shrimp & Sausage Ciopinno

My inspiration often comes from the mister.  He will sometimes have a special request of something that doesn’t yet exist in my recipe library, which in turn motivates me to create! Here is our latest collaboration.


A Daily Garlic original recipe.

kitchen tunes: im into you by chet faker



olive oil

3 cloves of garlic, minced

1/2 yellow onion, diced

1 yellow bell pepper, diced

1/2 tsp salt & fresh ground pepper, each

2 tsp Herbes de Provence

1/2 tsp dried fennel

28 oz. crushed tomatoes

1/2 C red wine

2 C chicken broth

1 lb. spicy Italian sausage, divided and rolled into bite sized balls

1 lb. shrimp, peeled & deveined




  • In a soup pot, heat olive oil over med/high heat. Add the sausage balls and brown on all sides, stirring often until cooked through.  Remove from pan and place on a paper towel lined plate.
  • Using the same pot, add the onions, garlic, bell pepper, salt & pepper, Herbes de Provence and dried fennel in the residual sausage grease. Cook until the onions and bell pepper are softened.
  • Next, add the sausage back into the pot along with the crushed tomatoes, red wine and chicken broth. Bring to a simmer, cover and cook for 25 min.
  • Remove the lid, add in the shrimp, stir until the shrimp are cooked through.  They will cook quickly, remove from heat to be careful not to overcook the shrimp.
  • Serve with crusty french bread.  ENJOY!!

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