Shrimp and Andouille Red Wine Reduction
This luscious red wine sauce brings together the bold flavors of gulf shrimp and andouille sausage, creating a harmonious blend of sweet and acidic notes. Perfect for pasta or served over creamy polenta, this dish promises to captivate your taste buds with its enticing aroma and rich, complex taste.
ingredients
- 300 g gulf shrimp, peeled and deveined
- 200 g andouille sausage, sliced
- 250 ml red wine (dry)
- 100 g diced tomatoes (canned)
- 50 g shallots, finely chopped
- 30 g garlic, minced
- 15 g brown sugar
- 30 g butter
- 20 g fresh parsley, chopped
- Salt and pepper to taste Spice Blend:
- 5 g smoked paprika
- 2 g cayenne pepper
- 2 g dried thyme
- 2 g black pepper
- 5 g bay leaves
steps
- 1.
In a large skillet, melt butter over medium heat.
- 2.
Add shallots and garlic; sauté until translucent, about 3 minutes.
- 3.
Stir in andouille sausage and cook until browned, approximately 5 minutes.
- 4.
Mix in the smoked paprika, cayenne pepper, thyme, black pepper, and bay leaves. Cook for 1 minute until fragrant.
- 5.
Pour in the red wine and add the diced tomatoes along with brown sugar. Stir well.
- 6.
Bring to a gentle simmer and let cook for 15 minutes, allowing the sauce to reduce slightly.
- 7.
Add gulf shrimp to the skillet and season with salt and pepper; cook until shrimp are opaque, about 4-5 minutes.
- 8.
Remove the bay leaves and stir in fresh parsley just before serving.
- 9.
Serve over your favorite pasta or creamy polenta for a complete meal.
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