Gulf Shrimp with Caggianno Andouille Sausage, Rainbow Chard and Roasted Red Pepper
Chef Tim Vallery, Peloton Catering
¼ cup extra virgin olive oil
to taste kosher salt
to taste black pepper, fresh ground
16 gulf shrimp, 16/20 or larger, peeled and de-veined
4 each Caggiano Andouille sausage, 4oz links, sliced ¼” bias
2 cloves garlic, chopped
1 bunch rainbow chard
1 each red bell pepper, roasted, peeled and julienne
2 ounces white wine
1 Tbsp lemon thyme
Remove the leafy part of the chard from the stem. In a large pot of boiling salted water blanch the leaves for approximately 1 minute. Remove and shock in ice water immediately. Remove the leaves from the ice water and squeeze out any excess liquid.
Season the shrimp with salt and pepper. Preheat a sauté pan for about 2 minutes. Add a portion of the olive oil and the seasoned shrimp. Sear the shrimp on both sides, cooking about ¾ of the way through. Remove the shrimp, placing it a covered container. Immediately add the sausage to the pan; you may need to add a little more olive oil at this time. Sauté the sausage for 2 – 3 minutes. Remove the sausage and add the garlic, peppers, rainbow chard and sauté for an additional minute, then deglaze with the white wine. Reduce the wine slightly and then add the lemon thyme. Add the sausage and shrimp back to the sauté pan. Check for seasoning and adjust with salt and pepper. Garnish with extra virgin olive oil.