Emeril's Smothered Shrimp and Andouille | Louisiana Kitchen & Culture

Ingredients

• 3 pounds large (21–25 count) head-on shrimp
• 1 tablespoon sweet paprika
• 1½ teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1 cup finely chopped andouille or smoked sausage
• 1 cup finely chopped onion
• 2 tablespoons minced shallot
• 1 tablespoon minced garlic
• 1 tablespoon minced green onion bottoms
• 2 cups fresh chopped ripe tomatoes
• 1 cup shrimp stock
• 1/3 cup sour cream
• 2 tablespoons minced green onion tops
• hot, cooked grits, for serving
• 2 tablespoons chopped fresh parsley