Cookin’ with Nino: Shrimp TassoFreddo

October 25, 2016 | Updated: 10:58 a.m., October 25, 2016

Shrimp TassoFreddo


  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter
  • 1/2 diced tasso ham or turkey
  • 1 /2 lb. diced Andouille sausage
  • ½ diced white onion
  • 1/2 diced pepper
  • 2 large garlic cloves, finely diced
  • 1 lb. medium to large shrimp, peeled, cleaned and deveined
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • ½ cup grated Parmiggiano Reggiano Cheese
  • Salt and pepper
  • Green onion tops, chopped


  • Heat oil and butter in a large skillet over medium-high heat.
  • Add tasso, and andouille and saute a couple of minutes until they are crisp.
  • Add the diced vegetables and saute until onions are translucent.
  • Add the diced garlic and cook another minute.
  • Add the shrimp and saute for 1 1/2 - 2 minutes, or until pink.
  • Remove the shrimp from the pan and set aside so they won't over cook.
  • De-glaze the pan with the white wine and allow to reduce for about 2 minutes.
  • Slowly add in the cream and let it reduce until thickened.  Adjust seasoning with salt and pepper.  Add cheese and cooked shrimp.
  • Remove from heat and serve over French Bread or Rice or Pasta.