Shrimp and Andouille with Roasted Corn Puree - smoky and spicy shrimp and sausage served on a puree of pan-roasted corn.
Inspiration can come to us in many different ways. From memories or smells, places or seasons. Last year, while driving down to Hilton Head Island on vacation, we stopped for lunch in North Carolina where I had shrimp and grits. These shrimp and grits were fabulous! The grits were creamy and cheesy. The shrimp was grilled and topped with caramelized peppers and onions. This was the perfect southern lunch in my opinion. A great food memory!
This dish reminds me of that lunch..and also brings back memories of that wonderful vacation. I didn't create this recipe to replicate those shrimp and grits. But, I did want it to be reminiscent of the flavors and textures, and this recipe delivers. There is spice from the andouille, smokiness from the smoked paprika, sweetness from the corn, and creaminess in the corn puree. And this dish is easy to prepare and comes together relatively quickly, which is always a plus!
The shrimp, andouille, and corn are sauteed (separately) in the same skillet. So clean-up is easy. When I made this recipe, I had a roasted poblano in my fridge (leftover from batch roasting a bunch of veggies), but you can easily roast the poblano while preparing the other components. Frozen corn works beautifully in this recipe, but fresh corn can be substituted if in season.
I seasoned the shrimp with cayenne pepper and smoked paprika. The andouille and the poblano add layers of spice. Pan-roasting the corn enhances its sweetness. This dish is warm and comforting, but not too heavy. Loaded with flavor and texture, this recipe will not disappoint.
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Shrimp and Andouille with Roasted Corn Puree
- 2 links andouille sausage (sliced into ½½-inch pieces)
- 10-12 large (31-40 count) shrimp (peeled and deveined)
- cayenne pepper (for seasoning the shrimp)
- smoked paprika (for seasoning the shrimp)
- 14.4 ounces frozen corn (or 2 ears fresh corn)
- 3 tablespoons butter (divided)
- ½ cup low-sodium chicken broth
- ⅓ cup heavy cream
- ½ teaspoon black pepper
- pinch of salt
- 1 poblano chile (roasted, skinned, and seeded)
- scallions (for garnish)
- To a large skillet over medium heat, add sliced andouille. Cook for 4-5 minutes until browned on both sides. Remove to a plate.
- Season the shrimp with cayenne pepper and smoked paprika. Add one tablespoon butter to the skillet. When melted, toss in the shrimp. Cook for 2-3 minutes until pink on both sides. Remove to a plate.
- Add two remaining tablespoons of butter to the skillet. When melted, add in the frozen corn and season with salt and pepper. Saute until slightly charred and caramelized, approx. 10 minutes.
- Spoon the corn into a blender, reserving ⅛ cup for garnish. Add the chicken broth and puree until mostly smooth, leaving some texture. Next, add cream and blend to combine. The corn mixture will be thick, not saucy.
- To the skillet, add the andouille, shrimp and the chopped roasted poblano (1). Heat through. Spoon the corn puree into two serving bowls. Top with the sausage, shrimp, and poblano mixture. Garnish with the reserved corn, chopped scallions, and a sprinkling of smoked paprika.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.