Spiked Shrimp And Sausage Recipe 465 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.
• Copyright 2016 Television Food Network, G.P. All rights reserved

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.

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.

SPICY SHRIMP AND SMOKED SAUSAGE PASTA

Steps:

• Cook Tortellini in boiling water just until they start to float. Rinse with cold water. Toss pasta with the teaspoon of olive oil to avoid sticking.
• Try to use either andouille or Emeril's kicked up smoked sausage. You want a spicy sausage for this dish.
• Melt the butter in a sauce pan. Saute smoked sausage, onion, celery, bell peppers, and garlic. Let cook on Med-high for 3-4 minutes. Add shrimp and let cook another 2 minutes, or until shrimp looks mostly pink.
• Add wine, cream, creole seasoning, herbs, hot sauce and fresh black pepper. Turn temp down to Med and let reduce for 3-4 minutes.
• Pour sauce over the pasta and toss in the Parmesan cheese.
• Serve imediately with french bread and butter. Goes great with a nice salad. I recommend a nice crisp chardonnay wine to go with it.
• Sometimes I even add catfish nuggets to this dish. I saute them with the shrimp and sausage. It's pretty good that way too.

SPICY CHICKEN, SAUSAGE AND SHRIMP SOUP

Steps:

• In a Dutch oven, brown sausage and chicken in oil.
• Remove with a slotted spoon and keep warm.
• In the drippings sauté red pepper, onion and celery until tender.
• Stir in all seasonings, cook for 5 minutes.
• Stir in the broth, rice and sausage mixture, bring to boil.
• Reduce heat, cover and simmer for 20-25 minutes or until rice is done.
• Stir in tomatoes, shrimp and okra, cook for 10 minutes or until shrimp turn pink, stirring occasionally.

EASY PAD THAI WITH SHRIMP AND HILLSHIRE FARM® SMOKED SAUSAGE

Steps:

• Cook noodles according to package directions. Rinse well with cold water to prevent sticking and set aside.
• Heat a large skillet over medium heat. Add the smoked sausage in a single layer. Cook on both sides until browned, about 6 minutes total. Remove to a plate.
• Add the vegetable oil to the skillet, then the shrimp, green onions, and garlic. Cook 3 to 4 minutes, until shrimp is opaque.
• Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, brown sugar, fish sauce, and 2 tablespoons water.
• Add the noodles and smoked sausage to the skillet, then the soy mixture. Stir well to combine. Increase heat to medium-high and cook 2 to 3 minutes, or until noodles are hot. Mix in 1/2 of the cilantro and peanuts. Ladle pad Thai into serving bowls and top with remaining cilantro and peanuts.

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.

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.