Peel and Eat Shrimp with Andouille Sausage
This quick and easy Peel and Eat Shrimp is a flavorful meal that can be served right in the skillet at the table. Smoky andouille sausage, spicy red pepper flakes, and Brandy make the shrimp extra delicious!
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 could certainly see myself getting home with a couple pounds of shrimp, staring at 60+ pieces 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.
In fact, the way you make shrimp stock or lobster stock is by cooking the shells in liquid, so the shells are truly a flavor gold mine.
Despite this recipe’s simplicity, there’s enough flavor there that you can keep it pretty simple with the sides, and make Rice Pilaf or a basic Caesar Salad.
This dish is overall a winner for quick and easy, as so many shrimp recipes are (hello Shrimp and Grits and Shrimp Linguine).
How to Make It:
For this dish, we’re going to cook the shrimp with crispy andouille sausage, a splash of Brandy, scallions, and parsley.
If you don’t cook with smoked andouille sausage much, it’s one of my secret ingredients for adding tons of flavor. It’s smoky, a bit salty, meaty, and spicy.
Start by dicing the andouille sausage and frying it until it’s crispy, like bacon:
Remove the andouille sausage bits with a slotted spoon, and add red pepper flakes to the oil.
Add the shrimp and cook for a couple minutes on the first side, flip, then add a splash of Brandy to deglaze the pan:
Let that cook for a couple more minutes until the shrimp are done, then add the reserved Andouille, sliced scallions, and fresh parsley:
Bring the dish to the table right in the skillet, and serve.
Shrimp Salad, Chipotle Shrimp, and Coconut Shrimp are more of my favorite shrimp dishes. Enjoy!
Peel and Eat Shrimp with Andouille Sausage
Ingredients
- 2 tbsp olive oil
- 3 oz link smoked andouille sausage diced
- 1 lb jumbo shrimp with shells and tails on deveined (16/20)
- 1/4 tsp red pepper flakes
- 2 tbsp Brandy
- 2 tbsp chopped scallions
- 2 tbsp parsley leaves
Instructions
- Heat a pan over medium heat and add the olive oil and diced andouille. Saute for 5 minutes until the andouille gets brown and crispy.
- Remove the andouille bits 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 to deglaze the pan.
- Cook for another minute, then add the crispy andouille bits back to the pan, along with the scallions and parsley. Toss it all together and serve. Enjoy!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in March 2019. Originally published June 2013.
33 Comments on “Peel and Eat Shrimp with Andouille Sausage”
I can just imagine the flavor of this shrimp especially with than andouille! This is such a wonderful meal, I could see making this over and over!
Love this! Yeah, the shells are annoying, but you’re right…so much flavor!
Sizzling shrimp! Looks incredible!
This is one gorgeous looking meal. I love shrimp and the added sausage is a super bonus!
Wow that looks absolutely incredible!!
I have never done peel and eat shrimp before, mainly because I am relatively new to actually liking shrimp. But the andouille and everything else about this makes me want to make it tonight!
I kind of want to lick my screen right now. This looks awesome — and I think I need to try cooking shrimp in the shells now. Especially with crispy andouille.
I can go either way with peel and eat shrimp but when andouille sausage is in the mix, I’ll take it!
OMG, looks so yummy! I don’t mind the peel and eat idea, even for those of us with manicures! LOL
hahahaha! Thanks Kate. This comment is awesome =)
Yes yes yes yes yes. Yes.
LOL! Thanks Jen =)
This looks incredible!
Thanks Nessa! I hope you get to try it =)
I love a quick dinner during the week. This looks delicious and I love the use of brandy 🙂
Thank you Zainab! I think quick dinners are even more necessary in the summer!
I love peel and eat shrimp!
I knew we should be friends 😉
Hilarious. I’ve had the same thoughts! I used to think who would serve these? But as I’ve learned there is a reason for everything.
Love this dish, where did you get the smoked andouille or does it have a brand? Don’t think I’ve seen it around.
LOL Thanks Cathy! I use Wellshire Farms, which is a brand that Whole Foods has, though I’ve seen them elsewhere too. They don’t use preservatives in their meats and their products are so tasty!! I love that brand.
This sounds delicious!! What would recommend to serve as a side with this? Thanks for posting 🙂
Hi Lindsey, my favorite “carby” side is some yellow rice, but I also like to do grilled summer veggies too!
What a great recipe, Joanne! These shrimp look so spicy, flavorful and easy to make. I love that you cooked them in the shells and tossed them with andouille – a delish combo!
Thanks Georgia! I’ll find any excuse I can to eat andouille =)