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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Serve over hot grits or rice. Adapted from The Lee Bros. Simple Fresh Southern. Ingredients:
1 lb large shrimp, peeled but tails intact shells reserved (26 to 30 per pound) |
1 cup water |
1 1/4 teaspoons kosher salt |
1 3/4 lbs vine-ripened tomatoes, chopped (about 5 or 6 to yield 2 cups) |
6 ounces pork sausage, casings removed (hot and spicy) |
1 large onion, chopped (about 1 1/2 cups) |
3 medium garlic cloves, minced |
1 large poblano chile, stemmed seeded and minced (about 1 cup) |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon smoked spanish paprika |
1/2 teaspoon crushed red pepper flakes |
1 tablespoon red wine vinegar |
Directions:
1. Heat a small saucepan over medium heat and cook the shrimp shells, in the cup of water with 1/4 teaspoon salt added, until the liquid is reduced by half, about 5 to 6 minutes.
2. Place tomato in a large bowl; strain broth from boiled shrimp shells into bowl with tomatoes.
3. Cook sausage meat in a Dutch oven, over medium high heat, until browned and some of the fat is rendered, about 6 minutes; use a wooden spoon to stir and break up the meat while cooking.
4. Add the onion, garlic, chili pepper, 1 teaspoon salt, black pepper, paprika, and crushed red pepper flakes to the sausage and mix well.
5. Cook until the onion softens, about 6 minutes.
6. Add chopped tomatoes and shrimp broth, increase heat to high, and cook until tomatoes break down, about 6 minutes more.
7. Remove from heat, stir in shrimp and vinegar; cover and let stand until the shrimp cooks through, about 3 minutes.
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