Gulf Shrimp Epicé
From Chef Glen Hogh More on Café Sbisa... 1 ½ lbs. andouille (loose, not cased) 4 ripe tomatoes, diced 1 tbsp. fresh grated ginger ¼ cup red onion, diced ½ cup garlic, crushed ½ cup sherry...
Keywords
- entrées
- Café Sbisa
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Ingredients
- 1 ½ lbs. andouille (loose, not cased)
- 4 ripe tomatoes, diced
- 1 tbsp. fresh grated ginger
- ¼ cup red onion, diced
- ½ cup garlic, crushed
- ½ cup sherry vinegar
- ¼ cup soy sauce
- 2 tbsp. honey
- 1 cup sherry
- Salt
- pepper
- 3 tbsp. vegetable oil
- ½ cup heavy cream
- 2 tbsp. fresh parsley, minced
- 2 lbs. jumbo gulf shrimp
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