Derby Day: Spicy Shrimp and Andouille Sausage
Derby Day: Spicy Shrimp and Andouille Sausage for the win! Serve up this simple and flavorful dish at your upcoming derby party or any day for that matter. Yum!
Well, now that it’s almost May, I think that spring has finally arrived! What a crazy year of weather! I’m sooooooo looking forward to a nice long stretch of sunnier and warmer days.
Looking ahead at the calendar, I noticed that May 5th is not only Cinco De Mayo but also Derby Day. I thought it would be fun to throw some Derby Day recipes into the mix.
Will you be watching the races? Having a Derby party? What type of southern delights will be on your menu? I thought I would do my own spin on a southern staple, Shrimp and Grits (aka Polenta)
If you’re not a fan of grits, this shrimp recipe is super tasty on it’s own. Or you can serve it over rice, pasta or creamy mashed potatoes as well. This recipe is really simple to make and would be great for a quick and easy weeknight meal.
First, I sauteed some garlic, shallots and peppers in a bit of olive oil.
Then added the sausage to the pan. Saute’ for a few minutes to get a bit of color on the sausage and vegetables. Then toss in the cherry tomatoes.
Saute’ a few minutes more, then move all of the ingredients to the outer edge of the pan, creating an empty space in the center. Toss the shrimp into the center of the pan and cook quickly on both sides, until almost done.
Add the white wine and reduce a bit, then add cream and cajun seasoning and cook a few minutes more. You may need to move the ingredients to the outer edge of the pan to help the sauce reduce and thicken. Adjust seasonings with salt and pepper and a squeeze of some fresh lemon juice.
Voila! Garnish with scallions and serve over creamy grits, rice or whatever you like. Enjoy!
Spicy Shrimp and Andouille Sausage
- 1 tablespoon olive oil
- 2 cloves fresh garlic minced
- 1/4 cup shallot sliced
- 1 cup red peppers julienne
- 2 links andouille sausage cut in half lengthwise and then slice
- 1 cup cherry tomatoes halved
- 1 pound large raw shrimp peeled and deveined
- 1/2 cup dry white wine like sauvignon blanc
- 1 teaspoon cajun seafood seasoning
- 1 tablespoon heavy cream
- 1 squeeze fresh lemon juice
In a large saute' pan or skillet heat the olive oil and saute' the garlic, shallots and peppers until aromatic. Add sausage and saute' a few minutes to brown. Add the tomatoes and saute for a minute or two. Move all of the ingredients to the outer rim of the pan, making space in the center to cook the shrimp. Cook shrimp on both sides until just pink but not quite done in the center. Add wine and reduce. Add cream and cajun seasoning. Reduce until sauce thickens a bit. Adjust seasonings with salt and pepper to taste and a squeeze of fresh lemon juice. Stir to combine. Garnish with sliced scallions.
Sauvignon Blanc, Riesling, Pinotage, Zinfandel/Primitivo, Gamay
Sweet Tea (Of course!)
Mint Julep, Spiked Arnold Palmer