Instructions: Once the shrimp is peeled and deveined, this quick recipe can easily be prepared in 15 minutes. Andouille sausage is available in both fresh and smoked versions. You will need the smoked variety here; if you cant find andouille, any spicy smoked sausage will work.

3 tablespoons olive oil (divided)

1 1/2 pounds medium shrimp, peeled and deveined 1/2 cup white wine
4 green onions, root ends and tough green tops removed, thinly sliced 1/2 pound smoked andouille sausage, halved lengthwise, then cut crosswise into 1/4- to
1/2 inch slices
2 cups frozen corn kernels
Freshly ground black pepper to taste

Heat 1 tablespoon of the oil in a large saute pan over medium-high heat.

Increase the heat to high, add half of the shrimp and saute until cooked through, 3 to 4 minutes. Transfer the shrimp to a plate; repeat with another 1 tablespoon of the oil and the remaining shrimp.

With the heat on high, add the wine to the pan, scraping the bottom with a wooden spoon to loosen any browned bits. Reduce the heat to medium-high and add the remaining 1 tablespoon oil and the green onions. Cook until the onions are softened, about 2 minutes.

Add the sausage and cook, stirring frequently, until the sausage is heated through, 2 to 3 minutes. Add the corn and stir to combine. Cover and cook for 2 to 3 minutes. Uncover and add the reserved shrimp and pepper to taste. Toss to combine and cook just until the shrimp is heated through. Serve immediately.

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