2 pounds large, preferably head-on, 21 to 25 count
shrimp, peeled and deveined (shells reserved for making stock)
1 tablespoon paprika
1 1/2 teaspoon s salt
1/4 teaspoon s cayenne
1/4 teaspoon Old Bay
6 ounces Andouille or other smoked sausage, cut into small dice (about 1 cup)
1 cup onion, cut into small dice
1 tablespoon minced garlic
2 tablespoons minced shallots
1 tablespoon minced scallion (white and green parts)
2 cups chopped vine-ripened tomatoes
1 cup shrimp stock, chicken stock, or vegetable stock
1/3 cup sour cream
2 tablespoons minced scallion greens
Creamy Stone Ground Grits
Chopped parsley for garnish
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Let's Make It
1. In a large sauté pan over medium-high heat, warm the olive oil. Add 1 tablespoon of the butter to the pan.
2. While the butter melts, season the shrimp with the paprika, salt, cayenne, and Old Bay. Add the shrimp to the skillet and sear for 1 1/2 minutes per side, and then transfer to a plate.
3. Add the remaining 1 tablespoon of the butter to the pan and let it melt. Add the Andouille and cook, stirring often, until much of the fat has rendered and the Andouille is crisp, about 3 minutes. Add the onion to the pan and sauté, stirring often, for 2 minutes. Add the garlic, shallots, and scallions and cook for 1 minute. Add the tomatoes, cook for 1 minute, then raise the heat to high and add the shrimp stock. Simmer, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Add the sour cream to the pan and stir to combine. Return the shrimp to the pan, gently folding them into the liquid, and heat just until the shrimp are cooked through, about 3 minutes.
4. Spoon the shrimp and sauce over the Creamy Stone Ground Grits and sprinkle with the green portion of the scallions and the parsley. Serve the shrimp and grits hot.