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Gulf Shrimp with Caggianno Andouille Sausage, Rainbow Chard and Roasted Red Pepper
Chef Tim Vallery, Peloton Catering
Serves 8

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.


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