Shrimp with Creole Sauce

  • 3 Tbs. olive oil
  • 1 lb. large shrimp, peeled, deveined, shells reserved
  • 1 Tbs. tomato paste
  • 2 C canned low-salt chicken broth
  • 3 Tbs. brandy
  • 3 large garlic cloves, sliced
  • 3 fresh thyme sprigs
  • 1/2 C whipping cream

  • 12 oz. fully cooked andouille sausage or beef hot links, sliced
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 tsp. Old Bay seasoning
  • Chopped fresh parsley

Heat 2 tablespoons of 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 medium saucepan, pressing on solids. Add cream; simmer until sauce is reduced to 1 cup, about 10 minutes.

Heat 1 tablespoon oil in another heavy large skillet over medium heat. Add shrimp; saute until just 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.

Date Added:January 01, 2002
Source:Bon Appetit
Course:Main Course



2000, 2003