Ingredients
1 Tbs. olive oil
10 large uncooked shrimp, peeled, deveined
6 ounces andouille sausage, sliced.
8 large mushrooms, stemmed, caps quartered
1/2 cup whipping cream
2 teaspoons Worcestershire sauce
chopped parsley
Preparation
Heat olive oil in heavy large skillet over medium-high heat. Add shrimp and sausage and sauté until shrimp just turn pink, about 3 minutes. Using slotted spoon, transfer shrimp and sausage to plate. Add mushrooms to same skillet and sauté until tender, about 4 minutes. Stir in cream and Worcestershire sauce. Simmer until sauce thickens, about 3 minutes. Return shrimp and sausage to skillet and simmer until shrimp are cooked through, about 1 minute. Season to taste with salt and pepper.
Divide shrimp and sausage mixture between 2 plates. Spoon sauce and mushrooms over. Sprinkle with fresh parsley and serve.
