Low Carb Shrimp With Creole Sauce

• 3 tablespoons olive oil
• 1 lb large shrimp, peeled,deveined,shells reserved
• 1 tablespoon tomato paste
• 2 cups canned low sodium chicken broth
• 3 tablespoons brandy
• 3 cloves garlic, sliced
• 3 sprigs fresh thyme
• 1/2 cup whipping cream
• 12 ounces fully cooked andouille sausages
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 teaspoons Old Bay Seasoning
• chopped fresh parsley

1. Heat 2 tablespoons olive oil in heavy large skillet over medium high heat.
2. Add shrimp shells; saute until brown, about 5 minutes.
3. Reduce heat to medium low.
4. Mix in tomato paste.
5. Add broth, then brandy, garlic and thyme.
6. Simmer 20 minutes.
7. Strain into medum saucepan; pressing on solids.
8. Add cream; simmer until sauce is reduce to 1 cup, about 10 minutes.
9. Heat 1 tablespoon oil in another heavy large skillet over medium heat.
10. Add shrimp; saute just until cooked through, about 2 minutes.
11. Transfer to bowl.
12. Add sausage and onion to skillet; cook until golden, about 4 minutes.
13. Add bell pepper and Old Bay seasoning; saute 3 minutes.
14. Return shrimp to skillet.
15. Add sauce and bring to simmer.
16. Sprinkle with parsley.

olive oil, shrimp, tomato paste, chicken broth, brandy, garlic, thyme, whipping cream, sausages, onion, red bell pepper, bay seasoning, fresh parsley

Taken from www.food.com/recipe/low-carb-shrimp-with-creole-sauce-91031 (may not work)