Peel and Eat Shrimp with Andouille Sausage

Peel and Eat Shrimp

For the longest time I thought peel and eat shrimp was just a sneaky way to make the eaters do all the work peeling the shrimp, instead of the cook.

I mean, I could certainly see myself getting home with a couple pounds of shrimp, staring at 60+ shrimp in front of me and thinking oh HECK no, I’m not peeling these! And the little voice in my head going “well…we’ll just call it peel and eat shrimp and everyone can be responsible for peeling whatever amount they eat.”

But it turns out the shell is actually a HUGE source of flavor, and when you cook the shrimp in the shells, they taste so much better.

Peel and Eat Shrimp Andouille Sausage

To add even more flavor, we’re going to cook the shrimp with crispy andouille sausage, a splash of Brandy, scallions, and parsley.

Andouille Sausage with Shrimp

If you don’t cook with smoked andouille sausage much, it’s one of my secret ingredients. I keep it around in the fridge or freezer pretty much all the time because it’s one of those insta-flavor additions.

We start by frying it and getting it crispy, just like bacon:

Shrimp with Crispy Andouille Sausage

Remove the andouille sausage bits with a slotted spoon, and add red pepper flakes to the oil. Cook the shrimp for a couple minutes on the first side, flip, then add a splash of Brandy to deglaze the pan:

Brandy Shrimp Andouille Sausage

Let that cook for a couple more minutes until the shrimp are completely cooked, then throw in the reserved Andouille with some scallions and parsley:

Peel and Eat Shrimp with Herbs

Bring the dish to the table and get to that peeling and eating! Enjoy!

PS if you didn’t notice from the instructions…this recipe is SUPER fast! You can make it in less than 15 minutes =)

Peel and Eat Shrimp with Andouille Sausage


  • 2 tbsp olive oil
  • 3 oz link smoked andouille sausage, diced
  • 1 lb jumbo shrimp with shells and tails on, deveined (21/25)
  • 1/4 tsp red pepper flakes
  • 2 tbsp Brandy
  • 2 tbsp chopped scallions
  • 2 tbsp parsley leaves


  1. Heat up a pan over medium heat and add the olive oil and diced andouille. Saute for 5 minutes until the andouille gets brown and crispy, and the oil has turned a reddish color from all the andouille flavors.
  2. Remove the andouille with a slotted spoon and add the red pepper flakes to the remaining oil. Add the shrimp in a single layer, and cook for 2 minutes on one side, then flip. Cook for another minute on the other side, then add the brandy. Cook for another 2 minutes. Add the crispy andouille bits back to the pan, with the scallions and parsley. Toss it all together and serve. Enjoy!
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