Best Spiked Shrimp And Sausage Recipes

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 SAUSAGE AND SHRIMP SKILLET (PALEO)

Steps:

• Heat 1 Tbsp olive oil in a large skillet over high heat. Add shrimp to skillet and cook shrimp until just opaque in center, stirring often, about 5 minutes. Transfer shrimp to a plate.
• Add 1 Tbsp olive oil to skillet and saute onion until translucent. Add peppers and sausage, cover and cook for about 5 minutes, stirring occasionally. If necessary, add another Tbsp of olive oil if veggies are sticking to the skillet.
• Add zucchini and minced garlic to the skillet and stir. Add tomato paste and chicken broth, and stir everything. Season with salt, freshly ground pepper and spices (1/2 tsp basil, 1/2 tsp thyme, 1/2 tsp oregano, 1/4 tsp red pepper flakes). Cook for another 5 - 7 minutes until the sauce is thickened and vegetables are tender.
• Add shrimp and cook for another 3 minutes until the flavors are fully incorporated.

SHRIMP AND SMOKED SAUSAGE JAMBALAYA

Steps:

• Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
• Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

SPICY SHRIMP AND GRITS WITH ANDOUILLE SAUSAGE REDEYE GRAVY

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the andouille sausage, shallots, garlic and 1 teaspoon Creole spice mix and cook until the shallots become translucent and the sausage browns, 10 to 12 minutes.
• Add the chicken stock, coffee, Worcestershire sauce and Tabasco sauce to the skillet and bring to a boil. Add the butter, reduce the heat and simmer until reduced by one-third. Add the shrimp and remaining teaspoon Creole spice mix and simmer until the shrimp are just cooked through, 5 to 6 minutes.
• Divide the cheesy grits among bowls and top with the shrimp and redeye gravy. Garnish with the green onions.
• Combine the milk, butter, salt, pepper and 2 1/2 cups water in a 4-quart saucepan over high heat. Just before the mixture comes to a boil, slowly add the grits, stirring constantly to avoid clumps. Turn the heat to low and cook for 15 minutes, stirring occasionally. Stir in the Cheddar until completely melted. Adjust seasoning if necessary. If the grits are a little thick, add more water until the desired consistency is reached. Cover and keep warm.

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.

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.

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.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA

Steps:

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

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!

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.