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
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
CHARLESTON SHRIMP PERLOO RECIPE - (3.9/5)
Provided by á-47578
Number Of Ingredients 15
Steps:
- Melt 1 tablespoon butter in large saucepan over medium heat. Add shrimp shells, 1 cup onion, ½ cup celery, and 1 teaspoon salt and cook, stirring occasionally, until shells are spotty brown, about 10 minutes. Add water, peppercorns, parsley, and bay leaves. Increase heat to high and bring to boil. Reduce heat to low, cover, and simmer for 30 minutes. Strain shrimp stock through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. Melt remaining 4 tablespoons butter in Dutch oven over medium heat. Add bell pepper, remaining onion and celery, and ½ teaspoon salt and cook until vegetables are beginning to soften, 5 to 7 minutes. Add rice, garlic, thyme, and cayenne and cook until fragrant and rice is translucent, about 2 minutes. Stir in tomatoes and their juice and 3 cups shrimp stock (reserve remainder for another use) and bring to boil. Reduce heat to low, cover, and cook for 20 minutes. Gently fold shrimp into rice until evenly distributed, cover, and continue to cook 5 minutes longer. Remove pot from heat and let sit, covered, until shrimp are cooked through and all liquid is absorbed, about 10 minutes. Serve.
MARK'S CHICKEN SAUSAGE & SHRIMP PERLOO
What a tasty mix of flavors! We ended up using habanero in place of the datil pepper, but the result was still scrumptious.
Provided by cindy mccallum @cmccallum
Categories Chicken
Number Of Ingredients 16
Steps:
- In a large pot, heat olive oil over medium-high heat.
- Add chicken parts and sausage and cook, stirring occasionally, until lightly browned, about 5-10 minutes remove meat from pot set aside.
- Reduce heat to medium add onions, garlic, parsley, red bell pepper,tomatoes, and season with salt and pepper. Cook, stirring occasionally, until soft, about 15 minutes, until liquid from the tomatoes thickens, add sausage bay leaves and datil pepper halves and cook about 5 minutes. Stir in chicken parts, rice, chicken broth. Bring to a boil, reduce heat to low, and simmer covered, until rice is cooked through, about 35-45 minutes stir gently every few minutes.
- With about 10 minutes to go stir in the shrimp and scallions, uncover and turn up the heat to medium until shrimp is pink.
- Before serving remove the datil peppers halves. Guess will not enjoy biting into these peppers.
JOHN MARTIN TAYLOR'S SHRIMP PERLOO
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 2h25m
Yield Six servings
Number Of Ingredients 15
Steps:
- Peel the shrimp, breaking off the heads. Place heads and shells in an enamel or stainless steel stockpot. Place the bodies in a bowl, cover and refrigerate until ready to use.
- Roughly chop the carrots and celery and add to shrimp shells. Add thyme. Peel and quarter the onion and add to stockpot. Add water and bring to a boil. Reduce heat to low and cook stock uncovered at a steady simmer for about 45 minutes, or until vegetables are soft and stock has been reduced by about one-third. (The stockpot may be covered if the stock appears to be reducing too much.)
- Remove from heat and strain through cheesecloth or a fine-mesh sieve. Discard the solids. You will need three cups of shrimp stock for the perloo. Freeze the rest.
- In a Dutch oven with a tight-fitting lid, saute the bacon over medium-low heat until crisp. Remove bacon, set aside to drain and pour off all but about three tablespoons of bacon grease - enough to cover the bottom of the pan.
- Add chopped onion to bacon grease and saute over medium-low heat 5 to 10 minutes, until onion is transparent. Add tomatoes, red pepper and parsley, stir to mix well and cook another five minutes.
- Add rice, salt and shrimp stock, raise heat slightly just to bring the stock to a simmer, then lower heat, cover pot and leave to simmer 20 minutes. Do not remove lid while cooking rice.
- After 20 minutes, lift the lid and fluff the rice with a big fork while tossing in the shrimp. Cover the pot again and turn off the heat. The perloo will be ready in 5 to 10 minutes and the shrimp will not overcook.
- Crumble reserved bacon and sprinkle over the top of the perloo with the additional chopped parsley. Serve immediately.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 6 grams, Carbohydrate 61 grams, Fat 11 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1698 milligrams, Sugar 5 grams, TransFat 0 grams
EASY CREOLE OKRA AND SHRIMP
This recipe is quick easy and delicious. Spoon over white rice and enjoy.
Provided by jrchef
Categories Meat and Poultry Recipes Pork Sausage
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 10 g, Cholesterol 175.3 mg, Fat 7 g, Fiber 2.7 g, Protein 25.5 g, SaturatedFat 1.4 g, Sodium 1163.1 mg, Sugar 3.6 g
SHRIMP & SAUSAGE PURLOO RECIPE
Provided by suzygav
Number Of Ingredients 11
Steps:
- Peel the shrimp. Devein them if necessary, put them in a bowl and add 3 tbsps. Worcestershire sauce. Toss and refrigerate. Peel and dice the onion. Core, seed, and dice the green pepper. Slice the frozen okra into 3/8-inch rounds. If you're using frozen beans, cut them into 1-inch long pieces. Re-freeze until you're ready to cook them. Rinse the rice in the strainer until the water runs clear. Dice the bacon. Cut the kielbasa into 3/4-inch thick rounds. Line a plate with paper towels. Put the bacon into a heavy skillet over medium-high heat. When it starts to sizzle, reduce the heat to medium and cook it until it has rendered most of its fat, 7 minutes. Transfer the bacon to the plate lined with paper towels to drain. Add the onion and the bell pepper to the bacon fat and cook, stirring frequently, until the onion is translucent, 3 minutes. Add the frozen okra and the kielbasa and stir. Add the rice to the pan and cook, stirring, for 2 minutes. Add 2 cups water, ½ tsp. salt, several grinds pepper and the cooked bacon. Cover and cook until the rice is plump through and has absorbed the water, 20-25 minutes. Check the rice occasionally to see if it needs more water and add 1 tbsp. at a time, if necessary. Check the rice. Add water if necessary. When the rice is cooked, stir in the shrimp and Worcestershire sauce. Cover and cook for 3 minutes.
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- Peel all the shrimp and put the shells, and heads if you have them, into a pot with the bay leaves, onion, celery and carrot. Cover with 7 cups of water and bring to a simmer. Simmer gently for 30 minutes while you chop everything else for the perloo.
- As the stock is simmering, slowly fry the bacon in a large, heavy pot. When it is crispy, remove the bacon (eat a slice) and chop roughly. Set the bacon aside.
- Saute the 2 cups chopped onion, 2 cups chopped celery and the diced yellow bell pepper in the bacon fat until soft but not browned. Add the garlic and rice and cook, stirring often for 3 minutes, until the rice turns translucent.
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