Shrimp with Smoked Andouille Sausage
January 31, 2021
"From the Marriott's Frenchmans's Reef hotel, St. Thomas, US Virgin Islands. This is a quick dish that is delicious served over rice."
- Serving Size: 1 (254.6 g)
- Calories 469.2
- Total Fat - 41.1 g
- Saturated Fat - 15.1 g
- Cholesterol - 126.8 mg
- Sodium - 1044.7 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 0.9 g
- Sugars - 2.4 g
- Protein - 18.5 g
- Calcium - 58.8 mg
- Iron - 1.5 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.3 mg
Heat oil in heavy large skillet over medium-high heat.
Add shrimp and sausage and saute until shrimp just turn pink, about 3 minutes.
Using slotted spoon, transfer shrimp and sausage to plate.
Add mushrooms to same skillet and saute until tender, about 4 minutes.
Stir in cream and Worcestershire sauce.
Simmer until sauce thickens, about 3 minutes.
Return shrimp and sausage to skillet and simmer until shrimp are cooked through, about 1 minute.
Season to taste with salt and pepper.
Divide shrimp and sausage mixture between 2 plates.
Spoon sauce and mushrooms over.
Sprinkle with fresh parsley and serve.
Tips & Variations
No special items needed.