This recipe has a lot of natural flavors from the ingredients that bring a delicious home cook feel. The succulent shrimp, rich andouille sausage with cheese sauce and the light flavors of the peppers and garlic to balance it out in a bed or orzo. This is for 2-3 and takes 45min total
1 cup Heavy Cream
1½ cup dried Orzo
¼ tsp ground Black pepper
1 pint Grape Tomatoes cut in half
2 large Bell Peppers thinly sliced
1 tbsp Dat’l Hook Ya Sauce
3 ½ cups Chicken broth
1 yellow Onion thinly sliced
3 cloves fresh minced Garlic
1 pound Shrimp peeled
12 oz Andouille sausage cut into ¼ inch slices
¾ cup White wine
½ cup tightly packed fresh grated Parmesan (do not use the bottle stuff)
¼ cup tightly packed grated fresh White Cheddar
2 tbsp Sun Dried Tomato chopped
Dat’l Hook Ya Blackened Seasoning
Olive oil
Coat the shrimp with blackened seasoning and let sit 5 min in a refrigerator. Bring a large pan with deep sides to high heat. Add in a generous drizzle of olive oil and blacken the shrimp. Do not over cook and remove when done and place into a bowl. In the same pan add in the andouille sausage and cook 3 min stirring to make sure it doesn’t burn. Remove the sausage and place into the same bowl with the shrimp.
Into the same pan on high heat still add in the peppers and onion. Cook stirring frequently for 7-9 min until you see a slight brown color on the onion. Next add in the garlic and cook until fragrant, about 1 min. Next add in white wine and cook off 2min. Now add the grape tomatoes, sun dried tomatoes, orzo stir to mix well and cook 2 min.
Add in the chicken broth, bring to a boil, reduce heat to simmer and cover for 12min. At this point check the orzo. If still not al-dente, cover 3 more mine. If its good leave uncovered and reduce the liquid until its almost gone. Once the liquid is cooked off, add in the Dat’l Hook Ya Sauce, heavy cream, white cheddar and parmesan cheese. Stir and melt the cheese and allow the sauce to thicken, about 5 min. Add in the shrimp and sausage. Mix together and enjoy a delicious meal!