Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
1/4 c Finely minced shallots
4 Garlic cloves, crushed
2 c Chicken stock
4 oz Andouille or other spicy
-sausage, chopped
2 tb Dried sweet basil
1 tb Dried tarragon
2 ts Ground white pepper
1/2 ts Ground black pepper
16 Dried tomatoes, free of
-excess oil, and cut in half
1 lg Red sweet pepper, chopped
-coarsely and seeds removed
2 c Half-and-half
Sea salt to taste
2 tb Butter
1 lb Shrimp, shelled deveined
1/2 c Sherry
6 Fresh roma tomatoes, seeded
-and chopped for garnish
1 lb Dried pasta, prepared
-according to directions

In a large cast-iron skillet or other saute pan (not a non-stick
pan), heat olive oil over medium heat and stir in onions and garlic.
Saute about 2 minutes and stir in chicken stock, herbs, andouille and
ground peppers. When chicken stock has almost evaporated, turn heat
to high and add red peppers, stirring continually until peppers are a
little charred. Stir in dried tomatoes and reduce heat to medium. Add
heavy cream, stirring occasionally. When cream boils, reduce to low,
and leave on heat until shrimp is ready.

In a separate saute pan, melt the butter over medium-high heat and
stir in shrimp. Add sherry and saute until shrimp are opaque, about
3-5 minutes.

Pour cream sauce into shrimp and stir. Serve over pasta and garnish
with fresh tomatoes.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

Browse by categories