Shrimp and Bean Stew

Here is a great recipe from our good friend Sharon Furate Bailey.  I made it and it was such a hit ... great for the cold winter nights we've been enjoying!  

¼ tsp. Salt                                                                        1 tbs. Olive oil

¼ tsp. Freshly ground pepper                                      1 can Chicken broth (14 ½ oz.)

2 cans Rotel* tomatoes with green chilies                 1 Tbs. Chopped garlic.

  (I used one Rotel and one diced tomatoes)

1 tbs. Thinly sliced fresh basil or (1 tsp. dried)

1 lb. Medium shelled and deveined shrimp

¼ lb. Italian sausage* with casing removed, crumbled (about 4 sausages)

(I used 1 lb ground Italian sausage)

2 can (15 to 19 oz. each) cannelloni or small white beans, drained and rinsed

Sprinkle shrimp with salt and pepper. Heat oil in 12 inch nonstick skillet over high heat. Add shrimp along with garlic and cook for 1 to 2 minutes (flipping shrimp as you go) Transfer to bowl. Reduce heat to medium-high and add sausage; cook 3 to 4 minutes until browned. Pour the sausage into a strainer so the grease is removed. Next, add 2 cans of rinsed Cannelloni white beans, 2 cans of tomatoes (diced) and broth (1 can chicken broth or a tad more) and shrimp and sausage. Bring to a boil. Reduce heat once it has come to a boil and simmer for 30 minutes. Then, top with chopped fresh basil. Makes 4 to 6 servings.