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Skillet: Shrimp & Andouille in Cajun Cream

Source of Recipe

Emeril Lagasse


List of Ingredients

1 pound uncooked shrimp (peel and devein)
1 pound Andouille dice 1/4" x 1/2"
8 cloves garlic sliced
1/2 cup Holy Trinity (diced onions, green pepper -- and celery)
2 leaves fresh whole basil
1 medium tomato, diced
1 tablespoon Cajun seasoning
1 cup heavy cream
1 cup beer
1 teaspoon salt
1 tablespoon butter


Recipe

Saute Holy Trinity, garlic and basil. Add andouille and saute until brown. Add tomatoes and cook 2-3 minutes until soft. Add beer and boil. Add heavy cream, salt and Cajun seasonings. Stir in shrimp and cook 3-4 minutes. Sauce should be thick. Serve over rice or pasta.