Serves 4
8 Ounces Fresh Andouille Sausage, Removed from Casing
2 Tablespoons Unsalted Butter
½ Cup White Wine
1½ Pounds Jumbo Shrimp, Cleaned And Deveined (U-15 Size Is Preferred)
2 Cups Cherry Tomato Compote
1 Recipe Cheese Grits
Chopped Scallion For Garnish
In a large sauté pan over medium heat, heat butter until it stops sizzling and add the Andouille Sausage breaking in into chunks as it cook. Cook the sausage until brown and thoroughly cooked through. Drain all but a tablespoon of the fat from the pan. Add the shrimp and sauté until they begin to turn pink. Deglaze the pan with the white wine and reduce by half. Add the Cherry Tomato Compote and blend into shrimp and sausage. Reduce the heat to medium and bring the mixture to a simmer. Cook until the shrimp are cooked through and the compote is hot (this will take only a few minutes).
Remove the pan from heat and spoon the shrimp, sausage and sauce over the Cheese Grits. Garnish with the chopped scallion. (You can serve this in individual dishes or serve all of it on a large platter.)
