West meats east in this surf and turf mashup with pastured raised pork andouille (with bacon!) sausage and shrimp. Full recipe below. Make sure to check out Stemple Creek Ranch for their 100% grass fed and finished beef and lamb, and pasture raised pork.
10 oz. Andouille sausage, diced
1 lbs. 16/20 shrimp peeled & cleaned
2 tsp. Dat'l Hook Ya Blackening seasoning
1 Tbsp. avocado oil
1 large shallot diced
1 jalapeño diced (remove seeds for less heat if desired)
1 pint grape tomatoes halved
2 ears corn, kernels removed
1/2 cup dry white wine, or a really good glug
1/4 cup cilantro chopped
2 Tbsp cold butter
Kosher salt to taste
1. Heat a large skillet over medium heat with oil. Add the sausage and cooked until browned, 3-5 minutes. Remove and let drain on a paper towel lined plate.
2. Pat the shrimp dry. Toss with blackening seasoning. Add the shrimp to the hot skillet in a single layer, careful not to crowd. You may need to work in batches. Allow each side to cook for 2 minutes until the shrimp is pink, opaque, and C shaped. Remove from pan.
3. Add the shallots and jalapeño and let cook for 2 minutes.
4. Add the corn and tomatoes and season with a pinch of salt. Let cook until the tomatoes release their juices.
5. Add the wine and bring to a simmer. Allow it to cook until the wine has reduced.
6. Add the sausage and shrimp back into the skillet, stir to combine. Let warm through.
7. Stir in the cilantro and lemon juice.
8. Remove from heat. Stir in cold butter 1 Tbsp at a time to make the sauce glossy. Taste and add any additional seasonings.
9. Serve with crust bread, and since that bottle is already open, cheers!🥂
Have an amazing weekend everyone! Go out and spread a little positivity and kindness today.
Credit: https://beachgirlgrills.com/
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