Shrimp With Smoked Andouille Sausage

Submitted by lazyme

"From the Marriott's Frenchmans's Reef hotel, St. Thomas, US Virgin Islands. This is a quick dish that is delicious served over rice."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 2

ingredients

• 1 tablespoon olive oil
• 10 large shrimp, peeled and deveined
• 6 ounces andouille sausages, sliced
• 8 large mushrooms, quartered
• 1⁄2 cup whipping cream
• 2 teaspoons Worcestershire sauce
• fresh parsley, chopped

directions

1. Heat oil in heavy large skillet over medium-high heat.
2. Add shrimp and sausage and saute until shrimp just turn pink, about 3 minutes.
3. Using slotted spoon, transfer shrimp and sausage to plate.
4. Add mushrooms to same skillet and saute until tender, about 4 minutes.
5. Stir in cream and worcestershire sauce.
6. Simmer until sauce thickens, about 3 minutes.
7. Return shrimp and sausage to skillet and simmer until shrimp are cooked through, about 1 minute.
8. Season to taste with salt and pepper.
9. Divide shrimp and sausage mixture between 2 plates.
10. Spoon sauce and mushrooms over.
11. Sprinkle with fresh parsley and serve.

Reviews

[pynthanama]

Excellent flavor in this dish! I'm a low-carber so in place of rice I used steamed cauliflower, and the results were divine. Very filling, with moderate complexity. It would be helpful to know what the recommended slice thickness of andouille is~ I cut mine to about 1/2 in, and it seemed the pieces were a bit too powerful, so I'd recommend slicing a bit more thinly to others.