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Categories:
canola oil jumbo shrimp andouille sausage red onion red pepper yellow pepper grape tomatoes parsley white wine butter very gouda grits salt
Viewed: 32 - Published at: 5 years agoIngredients
- 2 tablespoon canola oil
- 12 each jumbo shrimp, (under 12 per pound), peeled and deveined
- 1 cup andouille sausage, small dice (approx 3-4 ounces)
- 1 cup red onion, cut into thin strips
- 1 cup red pepper, cut into thin strips
- 1 cup yellow pepper, cut into thin strips
- 1 cup grape tomatoes, cut in half
- 2 tablespoons parsley, chopped
- 4 ounces white wine
- 2 ounce butter, unsalted, cut in cubes
- 2 cups very gouda grits (see recipe below)
- As needed salt and pepper
Method
- Pat the shrimp dry with a paper towel and season with salt and pepper.
- Heat canola in saute pan (a 12" cast iron skillet or non stick pan is ideal) on medium high and add shrimp, sausage, and onion. Cook approximately 1 minute and add the pepper. Cook 2-3 minutes.
- Add tomatoes and parsley. Cook until shrimp is 75% cooked through. Add white wine and bring to a boil. Reduce wine by about half and fold in butter. Season as desired with salt and pepper. Serve in a hot bowl over very gouda grits.
