Spiked Shrimp And Sausage Recipe 465

SPICY SHRIMP AND SAUSAGE STEW

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the cayenne, garlic, bell peppers and onion and continue to cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomatoes with their juices, clam juice and 4 cups water, scraping up any browned bits from the bottom of the pot.
• Bring the stew to a simmer and continue to cook, adjusting the heat as needed to maintain a simmer, until the stew is thickened, about 30 minutes. Stir in the shrimp and cook until opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt.
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SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS

Steps:

• For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.
• For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice.
• Serve the sausage, peppers and shrimp over the grits.

SPICY SHRIMP AND SAUSAGE BOIL

Steps:

• In a large pot, combine chile, celery, onion, garlic, 1 tablespoon seafood seasoning, and 10 cups water; bring to a boil. Add potatoes and reduce to a rapid simmer. Cook until potatoes are almost tender, about 10 minutes.
• Add corn and sausage to pot. Cook until potatoes and corn are cooked through, 5 to 7 minutes. Remove pot from heat. Stir in shrimp and let stand until shrimp are opaque throughout, about 1 1/2 minutes. Reserve 1/4 cup cooking liquid; drain shrimp mixture and return to pot. Add butter, 1 tablespoon seafood seasoning, hot sauce, and reserved cooking liquid and toss to combine. Serve with more seafood seasoning.

CAJUN SHRIMP AND SAUSAGE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In nonstick 4-quart Dutch oven, cook sausage over medium-high heat 6 minutes, stirring frequently, until browned. Add shrimp; cook 3 minutes, stirring frequently, until shrimp are pink. Remove sausage and shrimp to bowl; set aside.
• In Dutch oven, heat oil over medium heat. Add thawed vegetables, garlic and okra; cook 3 to 5 minutes, stirring constantly, until okra begins to soften. Reduce heat to low. Stir in soup, wine, black pepper, red pepper and rice. Stir in sausage mixture. Spoon into baking dish.
• Bake uncovered 15 to 20 minutes or until bubbly and lightly browned. Garnish with parsley.

SHRIMP AND SAUSAGE STIR-FRY RECIPE BY TASTY

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add shrimp to skillet and season with Chesapeake Bay seasoning.
• Cook shrimp 3-4 minutes, or until opaque. Remove from skillet and set aside.
• Heat oil in a large skillet over medium-high heat.
• Add sausage to skillet.
• Cook until browned, turning links frequently.
• Reduce heat to medium-low and add water to skillet.
• Cover and simmer for 12 minutes. Remove from skillet and set aside.
• Add onions and bell peppers to the same skillet and cook for 2 minutes.
• Add chopped sausage, zucchini, corn, and carrot and cook for additional 2 minutes.
• Stir in shrimp and garlic.
• Pour chicken stock into pan and stir until well-incorporated.
• Add salt and pepper.
• Remove from heat.
• Top with parsley and serve over rice if desired.
• Enjoy!

CREOLE SHRIMP & SAUSAGE

Steps:

• In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.

SHEET PAN SHRIMP AND SAUSAGE BAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
• Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
• Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
• Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
• Bake in the preheated oven for 8 minutes.
• Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
• Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

SPIKED SHRIMP AND SAUSAGE RECIPE - (4.6/5)

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add garlic and cook 1 to 2 minutes until light golden. Remove with slotted spoon; set aside. Add chorizo to skillet; saute 3 minutes until browned. Add shrimp, salt and pepper; saute 2 minutes or until shrimp turn pink. Return garlic to skillet; add sherry and cook 1 minute or until shrimp are cooked through. Transfer to a serving bowl; stir in parsley. Serve with toothpicks and bread for dipping in pan juices.

SPIKED SHRIMP AND SAUSAGE

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add garlic and cook 1 to 2 minutes until light golden. Remove with slotted spoon; set aside.
• Add chorizo to skillet; saute 3 minutes until browned. Add shrimp, salt and pepper; saute 2 minutes or until shrimp turn pink.
• Return garlic to skillet; add sherry and cook 1 minute or until shrimp are cooked through.
• Transfer to a serving bowl; stir in parsley. Serve with toothpicks and bread for dipping in pan juices.

SPICY CAJUN SHRIMP AND SAUSAGES

Steps:

• Toss shrimp with the Cajun seasoning in a medium bowl and set aside.
• In a skillet over high heat heat 1 tablespoon oil and then add the sausage pieces, cooking until browned turning occasionally (5 minutes).
• Transfer sausage to a large bowl.
• Add shrimp to skillet, cooking for 3-5 minutes and then transfer shrimp to bowl with sausage.
• Add remaining oil (1 tablespoon) to skillet along with the onion, bell pepper and thyme, cook stirring until soft (5 minutes).
• Stir in broth, mustard and vinegar, stirring until sauce thickens (2 minutes).
• Return sausage and shrimp to skillet and simmer until heated through (1 minute).
• Season with salt and pepper if desired.

SPICED SHRIMP

Steps:

• Place shrimp in a bowl and add the salt. Mix well and set aside 30 minutes. Meanwhile, stir the yogurt and mix in the harissa and cilantro. Transfer to a serving dish and set aside.
• Heat broiler. Rinse and dry shrimp, place in a bowl and add the ras el hanout. Toss to mix thoroughly. Select a shallow baking dish that will hold the shrimp snugly in a single layer. Brush with a little of the butter. Arrange shrimp in the dish and brush with remaining butter. Broil close to the source of heat until shrimp are lightly browned and cooked through, 6 to 8 minutes. (Alternatively, the shrimp can be placed on soaked wooden skewers, about 3 shrimp per stick, and broiled or grilled over high heat, turning once.) Squeeze the lemon over the shrimp.
• Serve as a cocktail snack directly from the dish with picks to skewer shrimp and harissa dip alongside.