Spot Shrimp and Sausage Sauté

This sautéed shrimp and sausage combination is great on its own, or served with crusty bread or over cheesy grits.

• 12 ounces peeled and deveined spot shrimp, gulf shrimp, or sidestriped shrimp 

• 2 garlic cloves, minced

• 1 teaspoon smoked paprika

• 2 tablespoons extra virgin olive oil

• Kosher salt and freshly ground black pepper

• 6 ounces Andouille sausage or kielbasa, thinly sliced

• 1/2 cup white wine

• 1 tablespoon butter

In a medium bowl, combine the shrimp, garlic, paprika, and 1 tablespoon of the oil and season with salt and pepper.

In a large skillet, heat remaining oil over high heat. Add sausage and cook, stirring until browned, 2 to 3 minutes. Add the shrimp and any spice mixture in the bowl, and cook over medium-high heat, stirring until shrimp are pink and curled and nearly cooked, about 2 minutes. Add the wine, lower the heat, and cook until slightly reduced. Off the heat, add the butter and swirl until melted. Serve right away with crusty bread or over cheesy grits.

A chillable red wine with medium body like gamay, pinot noir, or Beaujolais will stand up to the smoky paprika and sausage and refresh your palette at the same time.