Shrimp And Andouille Sausage With Asiago Grits

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Southern Living


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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

Asiago Grits

Garnish: chopped fresh chives

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