Shrimp and Andouille Sausage With Asiago Grits

Prep: 25 min., Cook: 23 min.

Yield: Makes 6 servings

Ingredients

• 1 1/2  pounds  unpeeled, medium-size raw shrimp
• 1  tablespoon  butter
• 1/2  pound  andouille sausage, diced
• 3/4  cup  whipping cream
• 1/3  cup  chicken broth
• 1/3  cup  dry white wine
• 1/2  cup  freshly grated Asiago or Parmesan cheese
• 1/4  teaspoon  ground white pepper
• Asiago Grits
• Garnish: chopped fresh chives

Preparation

Peel shrimp; devein, if desired.

Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.

Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Asiago Grits. Garnish, if desired.