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Controlled pour dispenser — drizzle olive oil without glugging
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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heat oil in heavy large skillet over medium-high heat. add shrimp and sausage and saute until shrimp just turn pink, about 3 minutes. using slotted spoon, transfer shrimp and sausage to plate. add mushrooms to same skillet and saute until tender, about 4 minutes. stir in cream and worcestershire sauce. simmer until sauce thickens, about 3 minutes. return shrimp and sausage to skillet and simmer until shrimp are cooked through, about 1 minute. season to taste with salt and pepper. divide shrimp and sausage mixture between 2 plates. spoon sauce and mushrooms over. sprinkle with fresh parsley and serve.