Re: What\'s Cooking EDF? #4
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Good idea... I have some thyme tomato sauce at home - will that work, or will it be too thick? Should I fully cook the shrimp and sausage before dropping it in the sauce for 25 minutes?
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I like the idea of thyme sauce. If you feel it gets too thick, just stir in some chicken stock maybe? Whatever texture you like, I try to go for something along the lines of marinara when I'm making it.
Just flash sear the shrimp and sausage (I cut it into quarter-looking shapes, 1/2 inch thick or so). I like the crispiness you get with a quick sear, plus it starts the cooking process. Get the sauce bubbling on the stove before you add in the meats. 25 mins isn't mandatory, just check the meats to make sure they're cooked and decide if the sauce is reduced to your liking.
If you make this, take pics with your kickass camera plz.
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