Total Time
50mins
Prep 25 mins
Cook 25 mins

Serve over hot grits or rice. Adapted from "The Lee Bros. Simple Fresh Southern."

Ingredients Nutrition

Directions

  1. Heat a small saucepan over medium heat and cook the shrimp shells, in the cup of water with 1/4 teaspoon salt added, until the liquid is reduced by half, about 5 to 6 minutes.
  2. Place tomato in a large bowl; strain broth from boiled shrimp shells into bowl with tomatoes.
  3. Cook sausage meat in a Dutch oven, over medium high heat, until browned and some of the fat is rendered, about 6 minutes; use a wooden spoon to stir and break up the meat while cooking.
  4. Add the onion, garlic, chili pepper, 1 teaspoon salt, black pepper, paprika, and crushed red pepper flakes to the sausage and mix well.
  5. Cook until the onion softens, about 6 minutes.
  6. Add chopped tomatoes and shrimp broth, increase heat to high, and cook until tomatoes break down, about 6 minutes more.
  7. Remove from heat, stir in shrimp and vinegar; cover and let stand until the shrimp cooks through, about 3 minutes.