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Heat a nonstick skillet over medium high heat for 2 minutes. Add diced sausage and cook until fat has rendered and pieces are crispy. Reduce heat to medium and add shallot; cook until translucent, about 2 minutes. Remove pan from heat and add pinot grigio, scraping any browned bits from the bottom of the pan. Add tomatoes and paprika and bring to a simmer. Add shrimp and simmer until shrimp are pink and cooked through, 3-5 minutes.
Best served over your favorite grits or linguine.
*Tip: Place sausage links in freezer for 5-10 minutes before dicing. Sausages will be firm and easier to dice.
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