SHRIMP AND SAUSAGE STIR-FRY RECIPE BY TASTY
Here's what you need: oil, raw shrimp, chesapeake bay seasoning, sausage, water, yellow onion, red bell pepper, green bell pepper, zucchini, corn, carrot, garlic, chicken broth, salt, pepper, fresh parsley, rice
Provided by Betsy Carter
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 416 calories, Carbohydrate 19 grams, Fat 23 grams, Fiber 3 grams, Protein 31 grams, Sugar 6 grams
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.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 39.2 g, Cholesterol 120.1 mg, Fat 13.7 g, Fiber 7 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 1010.2 mg, Sugar 4.5 g
SPICY SHRIMP AND SAUSAGE STEW
Andouille sausage and shrimp are simmered in a tomato-based broth with a kick of cayenne.
Provided by Food Network Kitchen
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
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
SPIKED SHRIMP AND SAUSAGE
Make It as hot as you like it! Just add more crushed red pepper! I serve this with slices of French bread.
Provided by RecipeNut
Categories Pork
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 381.6, Fat 23.6, SaturatedFat 5.3, Cholesterol 191.2, Sodium 506.9, Carbohydrate 3.6, Fiber 0.1, Sugar 0.4, Protein 28.4
SHRIMP AND SAUSAGE CIOPPINO
Provided by Giada De Laurentiis
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
- Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.
SPIKED SHRIMP AND SAUSAGE RECIPE - (4.6/5)
Provided by jtoro_318
Number Of Ingredients 8
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 SHRIMP AND SMOKED SAUSAGE PASTA
This dish is my own version of the many different dishes served with the same name down in NOLA. Down there they use Taso ham instead of smoked sausage most of the time, but the sausage is easier to find and just as good in my opinion.
Provided by graniteangel
Categories Creole
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 1127.6, Fat 63.4, SaturatedFat 31.8, Cholesterol 378.1, Sodium 1787.5, Carbohydrate 74.6, Fiber 4.1, Sugar 4.3, Protein 61.5
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