Low Carb Shrimp With Creole Sauce - cooking recipe

Ingredients

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

Preparation

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