Spicy Shrimp And Andouille Over Charleston-Style Grits

Recipe Ingredients

2 lbs	908g / 32oz	Medium shimp - peeled, deveined
		Emeril's Essence - see * Note
		Salt - to taste
8 oz	227g	Andouille sausage
1 tablespoon	15ml	Vegetable oil
1 cup	62g / 2.2oz	Finely-chopped yellow onion
1/2 cup	73g / 2.6oz	Finely-chopped red bell pepper
1/2 cup	73g / 2.6oz	Finely-chopped green bell pepper
1 teaspoon	5ml	Minced garlic
1 1/2 cups	355ml	Chicken broth
		= (or canned low-sodium chicken stock)
1/4 cup	59ml	Heavy cream
2 tablespoons	30ml	Finely-chopped green onions
2 tablespoons	30ml	Minced parsley
		Charleston-Style Grits - (see Recipe)

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.

Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A30) - from the - TV FOOD NETWORK

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