This sautéed shrimp and sausage combination is great on its own, or served with crusty bread or over cheesy grits.
- 12 ounces cleaned and deveined spot shrimp
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 6 ounces Andouille sausage or kielbasa, thinly sliced
- 1/2 cup white wine
- 1 tablespoon butter
In a medium bowl, combine the shrimp, garlic, paprika, and 1 tablespoon of the oil and season with salt and pepper.
Cook sausage and shrimp
In a large skillet, heat remaining oil over high heat. Add sausage and cook, stirring until browned, 2 to 3 minutes. Add the shrimp mixture and cook over medium-high heat, stirring until shrimp are pink and curled and nearly cooked, about 2 minutes. Add the wine, lower the heat, and cook until slightly reduced. Off the heat, add the butter and swirl until melted. Serve right away with crusty bread or over cheesy grits.
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Pair it Up
A chillable red wine with medium body like gamay, pinot noir, or Beaujolais will stand up to the smoky paprika and sausage and refresh your palette at the same time.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.