1 lb. gulf shrimp, Size 20- 15 head on
1/2 c. Andouille Sausage
1 jar Canyon Foods Cajun Creole Sauce
2 Tbsp. olive oil
1/2 c. white wine
Clean shrimp and leave tail. Allow to sit for about 15 minutes before cooking.
Cover with a generous amount of salt and pepper.
Dice chorizo into small pieces.
In a large sauté pan heat a small amount of oil. Pan sear shrimp for 2 minutes per side.
Remove shrimp to a dish.
Reduce heat slightly and add in a chorizo sauté 2 minutes then deglaze with a light white wine and add in Cajun sauce.
No Nutritional Information Available