Cajun Andouille Shrimp Skillet

• 2 links Andouille sausage, diced
• 1 whole shallot, minced
• ⅓ c pinot grigio
• 1 (14.5 oz) can fire roasted tomatoes
• 1 tsp paprika
• 1 lb shrimp, peeled and deveined

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.