For the shrimp and andouille - 1 teaspoon garlic salt
1 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1 pound large shrimp 21-25 count shelled and deveined, tails removed
2 andouille sausages thinly sliced
Instructions
For the brown butter tomato sauce-
2 tablespoon butter
1/2 medium onion finely diced
2 medium cloves garlic finely minced
1 cup dry white wine
1/2 cup tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup chicken broth
1/2 cup heavy cream or half & half
2 cups halved yellow and red cherry and/or grape
tomatoes divided
1/4 cup thinly sliced fresh basil and fresh leaves
(or 2 teaspoons finely chopped fresh rosemary)
For the grits-
Combine 4 1/2 cups of chicken broth and the salt
in a medium-size pot. Bring the mixture to a boil
and slowly add the grits stirring continuously.
Cover, reduce to a simmer and cook for 2 minutes.
Stir well, cover again and cook for another 2-3
minutes or until thickened and creamy. Add the
shredded cheese, stir, cover and set aside. (When
ready to use, thin as needed with additional
chicken broth.)
For the shrimp and andouille-
Combine the garlic salt, paprika, basil, oregano
and black pepper in a small bowl. Pat the shrimp
dry with paper towels and place in a medium-size
bowl. Sprinkle with the garlic salt mixture and
toss to coat.
In a large nonstick skillet over medium-high, heat
the oil. When hot, swirl the oil then add the
shrimp, all at once. Spread quickly to a single
layer. Cook for 45 seconds to1 minute, until
shrimp start to curl a bit and the underside just
begins to turn golden. Flip with a tongs and cook
for another 45 seconds to 1 minute. (Don’t
overcook!) Transfer the shrimp to a clean bowl and
cover loosely.
Add the andouille sausage slices to the pan and
spread out to a single layer. If the pan seems dry
a little extra splash of olive oil. Cook for 1
minute then stir and cook for 30 seconds longer.
Transfer to the bowl with the shrimp, cover
loosely and set aside.
For the brown butter tomato sauce-
Add the butter to the pan and swirl the pan until
the butter is melted. Continue to cook over medium
heat, stirring frequently, until the butter begins
to turn deep golden brown and has a nutty, toasted
aroma, about 2-3 minutes.
Add the onion and cook, stirring frequently until
it begins to soften, about 1-2 minutes. Add the
garlic and cook for another 30 seconds. Add the
tomato paste, dried basil and oregano and stir
well. Cook for another 2 minutes.
Add the wine and bring to a boil. Cook for 2-3
minutes or until the sauce has been reduced by one
half.
Add the chicken broth and cream (or half and half)
and simmer for 5 minutes, uncovered until sauce
thickens a bit. Stir in the fresh basil (or
rosemary) and one and one-half cups of the tomato
halves.
Return the andouille and shrimp to the pan and
stir gently to combine. Turn off the heat.
Originally Submitted
8/28/2020
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