Sunday, July 05, 2009

Shrimp & Andouille Sausage

I served this with toothpicks as an appetizer on the 4th of July, but I think that it would be really good over grits or rice as a main dish. To serve over grits it would need to be a little saucier. I think that a 1/2 cup of white wine or some clam juice would do it.

Serves 6 as an appetizer

2 tbl extra virgin olive oil
1 1/2 medium shrimp, shelled & deveined
1 8" piece of andouille sausage, sliced lengthwise & cut into half-rounds
1 small onion, sliced
2 garlic cloves, chopped
1 yellow or red bell pepper, sliced
10 or more grape tomatoes, cut in half
1/2-1 tsp thyme
1/2-1 tsp Old Bay
1/4 tsp or to taste cayenne pepper
salt & black pepper to taste
(1/2 Cup dry white wine or clam juice if serving over grits)

Heat olive oil in a skillet over medium high heat. Add andouille and cook until brown. Add onion, bell pepper, and garlic, and saute until onion is translucent. Season with thyme, Old Bay, & cayenne. Taste & add salt & pepper. Add tomatoes and cook 1-2 minutes. Add shrimp and optional liquid. Cook, stirring frequently until shrimp are just done. Taste & correct seasonings. Serve with French bread to sop up sauce or serve over grits.

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