Chef Ninos Shrimp Tasso Freddo Pasta
By Emcneil
0 Picture
Ingredients
- ·1 Tbsp. Rouses olive oil
- ·1 Tbsp. butter
- ·1/2 lb. diced Tasso ham or turkey
- ·1 /2 lb. diced Andouille sausage
- ·½ diced white onion
- ·1/2 diced pepper
- ·2 large garlic cloves, finely diced
- ·1 lb. Medium to large shrimp, peeled, cleaned and deveined
- ·1/4 cup white wine
- ·1/2 cup heavy cream
- ·½ cup grated Parmigiana Reggiano Cheese
- ·Salt and pepper
- ·Green onion tops, chopped
Details
Adapted from fox10tv.com
Preparation
Step 1
1. ·Heat oil and butter in a large skillet over medium-high heat.
2. ·Add Tasso, and andouille and sauté a couple of minutes until they are crisp.
3. ·Add the diced vegetables and sauté until onions are translucent.
4. ·Add the diced garlic and cook another minute.
5. ·Add the shrimp and sauté for 1 1/2 - 2 minutes, or until pink.
6. ·Remove the shrimp from the pan and set aside so they won’t over cook.
7. ·De-glaze the pan with the white wine and allow to reduce for about 2 minutes
8. ·Slowly add in the cream and let it reduce until thickened. Adjust seasons with salt and pepper. Add cheese and cooked shrimp.
9. Remove from heat and serve over French Bread or Rice Or Pasta1. ·Heat oil and butter in a large skillet over medium-high heat.
2. ·Add Tasso, and andouille and sauté a couple of minutes until they are crisp.
3. ·Add the diced vegetables and sauté until onions are translucent.
4. ·Add the diced garlic and cook another minute.
5. ·Add the shrimp and sauté for 1 1/2 - 2 minutes, or until pink.
6. ·Remove the shrimp from the pan and set aside so they won’t over cook.
7. ·De-glaze the pan with the white wine and allow to reduce for about 2 minutes
8. ·Slowly add in the cream and let it reduce until thickened. Adjust seasons with salt and pepper. Add cheese and cooked shrimp.
9. Remove from heat and serve over French Bread or Rice Or Pasta1. ·Heat oil and butter in a large skillet over medium-high heat.
2. ·Add Tasso, and andouille and sauté a couple of minutes until they are crisp.
3. ·Add the diced vegetables and sauté until onions are translucent.
4. ·Add the diced garlic and cook another minute.
5. ·Add the shrimp and sauté for 1 1/2 - 2 minutes, or until pink.
6. ·Remove the shrimp from the pan and set aside so they won’t over cook.
7. ·De-glaze the pan with the white wine and allow to reduce for about 2 minutes
8. ·Slowly add in the cream and let it reduce until thickened. Adjust seasons with salt and pepper. Add cheese and cooked shrimp.
9. Remove from heat and serve over French Bread or Rice Or Pasta1. ·Heat oil and butter in a large skillet over medium-high heat.
2. ·Add Tasso, and andouille and sauté a couple of minutes until they are crisp.
3. ·Add the diced vegetables and sauté until onions are translucent.
4. ·Add the diced garlic and cook another minute.
5. ·Add the shrimp and sauté for 1 1/2 - 2 minutes, or until pink.
6. ·Remove the shrimp from the pan and set aside so they won’t over cook.
7. ·De-glaze the pan with the white wine and allow to reduce for about 2 minutes
8. ·Slowly add in the cream and let it reduce until thickened. Adjust seasons with salt and pepper. Add cheese and cooked shrimp.
9. Remove from heat and serve over French Bread or Rice Or Pasta1. ·Heat oil and butter in a large skillet over medium-high heat.
2. ·Add Tasso, and andouille and sauté a couple of minutes until they are crisp.
3. ·Add the diced vegetables and sauté until onions are translucent.
4. ·Add the diced garlic and cook another minute.
5. ·Add the shrimp and sauté for 1 1/2 - 2 minutes, or until pink.
6. ·Remove the shrimp from the pan and set aside so they won’t over cook.
7. ·De-glaze the pan with the white wine and allow to reduce for about 2 minutes
8. ·Slowly add in the cream and let it reduce until thickened. Adjust seasons with salt and pepper. Add cheese and cooked shrimp.
9. Remove from heat and serve over French Bread or Rice Or Pasta
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