Test Kitchen: Shrimp Epicé
A zesty sauce and rosemary drop biscuits complete this addicting shrimp dish
Keywords
- entrées
- Lucie Monk Carter
- testkitchen
- Louisiana cuisine
- international
- recipes
- 2014
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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
- 3 tbsp. vegetable oil
- 1/2 cup heavy cream
- 2 tbsp. fresh parsley, minced
- 2 lbs. jumbo gulf shrimp
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