Ingredients
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3 tablespoons olive oil
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1 lb large shrimp, peeled,deveined,shells reserved
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1 tablespoon tomato paste
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2 cups canned low sodium chicken broth
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3 tablespoons brandy
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3 cloves garlic, sliced
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3 sprigs fresh thyme
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1/2 cup whipping cream
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1 onion, chopped
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1 red bell pepper, chopped
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2 teaspoons Old Bay Seasoning
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chopped fresh parsley
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12 ounces fully cooked andouille sausages
Instructions
- Heat 2 tablespoons olive oil in heavy large skillet over medium high heat.
- Add shrimp shells; saute until brown, about 5 minutes.
- Reduce heat to medium low.
- Mix in tomato paste.
- Add broth, then brandy, garlic and thyme.
- Simmer 20 minutes.
- Strain into medum saucepan; pressing on solids.
- Add cream; simmer until sauce is reduce to 1 cup, about 10 minutes.
- Heat 1 tablespoon oil in another heavy large skillet over medium heat.
- Add shrimp; saute just until cooked through, about 2 minutes.
- Transfer to bowl.
- Add sausage and onion to skillet; cook until golden, about 4 minutes.
- Add bell pepper and Old Bay seasoning; saute 3 minutes.
- Return shrimp to skillet.
- Add sauce and bring to simmer.
- Sprinkle with parsley.