Test Kitchen: Shrimp Epicé - Country Roads Magazine

Ingredients

• 1 +1/2 lbs. andouille (loose, not cased)
• 4 ripe tomatoes, diced
• 1 tbsp. fresh grated ginger
• 1/4 cup red onion, diced
• 1/2 cup garlic, crushed
• 1/2 cup sherry vinegar
• 1/4 cup soy sauce
• 2 tbsp. honey
• 1 cup sherry
• salt & pepper to taste
• 3 tbsp. vegetable oil
• 1/2 cup heavy cream
• 2 tbsp. fresh parsley, minced
• 2 lbs. jumbo gulf shrimp