TC Recipe: Shrimp & Sausage Sauté

August 18 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Signature Pinot Gris
Serves 2

Shrimp & Sausage Sauté


  • 12 ea Large prawns, peeled and deveined
  • 2 ea Sausage links, linguica recommended, par cooked
  • 6 ea Small purple potatoes, par cooked and peeled
  • ½ c. Corn
  • 8 ea Asparagus spears, blanched and halved
  • 1 Tb Chopped garlic
  • ¾ c. White wine
  • 3 Tb Olive oil
  • 3 Tb Butter
  • 2 Tb Fresh herbs
  • ¼ c. Shaved parmesan
  • Salt and pepper


Lightly coat the potatoes in oil, salt and pepper, and roast in a 400 degree oven.

In a large sauté pan heat the remaining oil. Add the prawns and garlic to the pan and sauté until the prawns begin to turn pink. Add slices of the sausage. Cook for 3 minutes. Add the corn and asparagus. Deglaze the pan with the white wine. Add the butter and herbs. Season to taste. Plate and top with the parmesan. Enjoy.