A lot of people in the culinary industry discredit television chefs like Giada de Laurentiis (this recipe is from her latest cookbook). It seems they feel like the general public...
1large fennel bulb, trimmed and chopped into 1/2-inch pieces
4garlic cloves, peeled
2large shallots, chopped
Kosher salt and freshly ground black pepper
1poundspicy Italian turkey sausage, casings removed
2cupsdry white wine
1/4cuptomato paste
3cupslow-sodium chicken broth
1dried bay leaf
1poundpeeled and deveined large shrimp
1cupfresh basil leaves, chopped
1tablespoonchopped fresh thyme leaves
Crusty bread, for serving
Instructions
In a Dutch oven or large pot, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces. Cook until brown, about 5 minutes.
Add the wine and scrape up any browned bits at the bottom of the pan. Stir in tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook over medium-low heat for 10 minutes.
Uncover pot and add shrimp, basil, and thyme. Simmer, uncovered, until shrimp is pink and just cooked through, about 4 minutes.
Remove bay leaf and discard. Season to taste with salt and pepper. Serve in bowls with crusty bread.