Prep 20 mins
Cook 40 mins
I made this for my best friend's birthday. She is on a low-carb diet but I was also cooking for kids and men (A challenge!) I had NO leftovers. This came from a Bon Appetit magazine. Very easy and very good.
- 3 tablespoons olive oil
- 1 lb large shrimp, peeled,deveined,shells reserved
- 1 tablespoon tomato paste
- 2 cups canned low sodium chicken broth
- 3 tablespoons brandy
- 3 cloves garlic, sliced
- 3 sprigs fresh thyme
- 1⁄2 cup whipping cream
- 12 ounces fully cooked andouille sausages
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 teaspoons Old Bay Seasoning
- chopped fresh parsley
- 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.
Very good! I sauteed the red peppers onions, and garlic, added the sausage then added the paste deglaze with brandy. Added the shell and thyme to the broth and simmered for 20 minutes strained then added to the veggies and sausage. Then added the old bay , cream (used non fat half and half and the shrimp. Cooked for 5 or so minutes. So forgot the parsley! And missed it! I served over Green Rice. Thank you for an easy quick meal that was very good eats.