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Ingredients
- 2 links Andouille sausage, diced
- 1 whole shallot, minced
- ⅓ c pinot grigio
- 1 (14.5 oz) can fire roasted tomatoes
- 1 tsp paprika
- 1 lb shrimp, peeled and deveined
Directions
Heat a nonstick skillet over medium high heat for 2 minutes. Add diced sausage and cook until fat has rendered and pieces are crispy. Reduce heat to medium and add shallot; cook until translucent, about 2 minutes. Remove pan from heat and add pinot grigio, scraping any browned bits from the bottom of the pan. Add tomatoes and paprika and bring to a simmer. Add shrimp and simmer until shrimp are pink and cooked through, 3-5 minutes.
Best served over your favorite grits or linguine.
*Tip: Place sausage links in freezer for 5-10 minutes before dicing. Sausages will be firm and easier to dice.
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Recipe Ratings and Reviews
9 reviews
08/24/2020
Great recipe and so easy. I prefer it with grits or rice. I will use this recipe again and again. If you like a bit of heat add some Cajun spice. Really makes it yummy
03/09/2020
One of my favorite recipes!
11/14/2018
this is an absolute must ......eat-yummy
09/17/2018
One of my husband's favorite meals. In fact, I'm making it tonight for his birthday!
10/16/2017
I make this recipe often. Sometimes I'll add mussels or scallops and serve over Brown rice.
10/06/2017
Great new receipe, quick and delicious. Will definitely make it again.
10/06/2017
Made this recipe many times. It's a big hit when I have dinner guests. In fact, I'm making it tonight.
08/30/2017
Paul and I loved this recipe. We used Fresh Market's fresh caught shrimp and an andouille sausage that was nitrate free. I diced fresh local grown plum tomatoes and we substituted Pensy's Cajun Spice for paprika spice. Served it in a bowl with organic broccoli and brown basmati rice. An absolutely amazing recipe. A keeper!
08/21/2017
Quick & easy, and good!