Shrimp And Andouille Sausage With Asiago Grits

• 1 1/2 pounds unpeeled, medium-size raw shrimp
• 1 tablespoon butter
• 1/2 pound andouille sausage, diced
• 3/4 cup whipping cream
• 1/3 cup chicken broth
• 1/3 cup dry white wine
• 1/2 cup freshly grated Asiago or Parmesan cheese
• 1/4 teaspoon ground white pepper
• Garnish: chopped fresh chives

1. Peel shrimp; devein, if desired.
2. Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.
3. Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Asiago Grits. Garnish, if desired.

shrimp, butter, sausage, whipping cream, chicken broth, white wine, parmesan cheese, ground white pepper, fresh chives

Taken from www.myrecipes.com/recipe/shrimp-andouille-sausage-with-asiago-grits (may not work)