Gulf Shrimp Epicé

From Chef Glen Hogh
More on Café Sbisa...

1 ½ lbs. andouille (loose, not cased)         
4 ripe tomatoes, diced
1 tbsp. fresh grated ginger
¼ cup red onion, diced
½ cup garlic, crushed
½ cup sherry vinegar
¼ cup soy sauce
2 tbsp. honey
1 cup sherry
Salt & pepper to taste
3 tbsp. vegetable oil 
½ cup heavy cream
2 tbsp. fresh parsley, minced
2 lbs. jumbo gulf shrimp 

Lightly sauté chorizo, then add ginger, garlic, and red onion. Continue for 3-4 minutes over medium heat. Add tomatoes, soy, honey, and sherry vinegar. Simmer for 5 minutes, then add sherry. Continue for an additional 25 minutes. Set aside to cool. Using a hand blender, gently purée mixture until smooth. Yields approx. 6 cups sauce.

Season shrimp with salt & pepper. Heat skillet with 2-3 tablespoons of oil over high heat (approx. 4 min). Add shrimp and sear for 2 minutes each side. Add ¾ cup of andouille sauce. Once heated, finish with ¼ cup heavy cream. Combine parsley into mixture. Remove from heat.

At Café Sbisa we serve with a fresh baked Focaccia biscuit in the center of bowl, but any crusty bread can be substituted. Arrange shrimp around the biscuit and add remaining sauce into bowl. Serve, savor, and enjoy.