I know we don’t normally feature shellfish at all, given that it’s one of the top 8 allergens, but neither Denise nor I are allergic. If you are, I’m sorry. Come back next week.
This is a quick and easy appetizer that’s pretty impressive. The key here is finding good spicy andouille sausage. I like Leidy’s, which is safe for me. The spicy sausage just slightly infuses the shrimp with flavor, but it’s also a great contrast texture-wise. Basically, your time is spent putting together the skewers (and peeling the shrimp, if you buy it with the shell on). Otherwise, this is super simple. Try it out for your next party.
Ingredients
- 1 pound 16/20 count shrimp raw, devined, peeled
- package andouille sausage sliced into 1/4 inch slices
- olive oil
Servings: people
Instructions
- Soak wooden skewers in water for about 15 minutes.
- Preheat oven to 350ºF.
- Thread skewers through shrimp and sausage so that sausage is in the curve of the shrimp and the skewer goes through the shrimp twice.
- Brush a baking tray with olive oil, and then brush the skewered shrimp.
- Bake 8-10 minutes, until shrimp is opaque and pink.
- You could serve this with cocktail sauce, but the flavor the the sausage and shrimp should be enough. Add a pinch of salt at the end if you need it.
Share this Recipe
Powered byWP Ultimate Recipe