Old Bay Shrimp and Sausage

This dish is SUPER simple to make! All you need is one pan and one plate, essentially. I forgot to take pics while making this (sorrysorry) but it really doesn’t need many~

Granted, I cheat a bit – the shrimp I buy is frozen in a bag, shell still on but already butterflied so it’s very easy to peel. I never really measure/count the amount of shrimp I use, basically I just ask Boyfriend how much he wants to eat and adjust accordingly.  I bought the Andouille sausage in a 2-pack at Walmart, based on recommendation from my sis. I use green bell peppers because Boyfriend likes, you can use any bell pepper you want, or even add other vegetables :)

One note on this recipe: KEEP STIRRING.

Ingredients

  • 20-25 medium size shrimp (or large, w/e you want!)
  • 1 large Andouille sausage (or whatever sausage you prefer)
  • 1 bell pepper
  • cooking spray/olive oil
  • 2 garlic cloves
  • 1½ tsp Old Bay seasoning
  • ½ tsp fresh ground pepper
  • dash of salt
  • ¼ cup water

Pre-directions: Peel and de-vein the shrimp. Slice up the sausage (I also halved the slices). Chop up the bell pepper (whichever color you love best!) into bite-size pieces. Mince the garlic cloves. It’s easier if you have all this at the ready.

  • If you’re like me, the garlic that you pre-peeled and stored in the fridge somehow started growing more garlic from itself. Completely freak out and call your sister (at 11pm) and ask if it’s poisonous now (potato horror stories come to mind). She advises you to just cut around the sprouts and use it anyway. You find fresher garlic buried deep in the crisper and use that instead…just to be safe.
  • Also if you’re like me, you’ve rarely cooked shrimp on your own before and don’t really know when it’s fully done, so I usually just keep cooking until it doesn’t look all clear and grey anymore. The whiter the flesh is, the better!

Actually, one more note: Look at the amount of ingredients that are going into the skillet. Then look at your skillet. Are you sure you chose the right skillet? This shit ain’t cooking down AT ALL. I would almost recommend one of those stove-woks (you know, with the flat bottom?). I wish I had me a stove wok :( I don’t know how many shrimps and bell peppers and sausage bits I flung all over the stovetop and had to frantically rescue, at the cost of singed fingertips. Keep this in mind before you start!

Directions

  1. Heat a large non-stick skillet over medium-high heat. Coat liberally with olive oil/cooking spray.
  2. Add shrimp, Old Bay seasoning, black pepper, and salt.
  3. Toss the shrimp to coat with seasoning, stirring frequently until fully cooked (about 3 minutes). Dump it into a plate and set aside.
  4. In the now dirty (read: delicious) and seasoned pan, coat again with olive oil/cooking spray and add bell pepper. Stir and cook for about 2 minutes.
  5. Add the sliced sausage, stirring frequently until sausage is nicely browned.
  6. Now add the minced garlic and cooked shrimp, still keep stirring! Cook for just about 1 minute so that the garlic is nicely incorporated and the shrimp is all reheated n stuff. At this point I also added a teaspoon of hot oil, because Boyfriend loves him some spicy.
  7. Add ¼ cup water, scrape the pan to loosen the delicious browned bits. Let it cook down a bit into a light sauce, still stirring.
  8. Plate and eat!

I think this would taste super yummy over some rice or noodles, but I was in too much of a hurry last night, lol. If you want to do this, add a little bit more seasoning and water at the end so you have a bit of extra sauce :)

Hope you like this as much as my boyfriend does~!

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