| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 1 serving |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 1 serving |
Ingredients
- 1 tablespoon all-purpose seasoning, such as Everglades seasoning
- 1 tablespoon cayenne pepper
- 1 tablespoon celery salt
- 1 tablespoon vegetable oil
- 1/4 cup sliced andouille sausage
- 6 large head-on shrimp, peeled, head and tail left on
- 2 cloves garlic, sliced
- 1 sprig fresh rosemary
- 1 cup white wine
- 3 ounces unsalted butter, cut into small pieces
- 1 teaspoon BBQ seasoning
- Grilled Tuscan bread, for serving
Instructions
- For the seasoning: Mix together the all-purpose seasoning, cayenne pepper and celery salt. Store in an airtight container.
- For the shrimp: Heat a large skillet over medium-high heat. Add the vegetable oil, sausage and shrimp. Cook for 1 minute, and then turn the shrimp over and continue cooking. Add the garlic and rosemary sprig and cook for another minute.
- Pour in the wine to deglaze, and then add the butter and 1/2 teaspoon of the BBQ seasoning. Reduce the heat to medium and swirl the pan to incorporate the butter. Taste and add 1/2 teaspoon more of the seasoning, if needed. Reserve the remaining seasoning in an airtight container for another use.
- Transfer the shrimp and sausage to a serving bowl and garnish with a slice of grilled Tuscan bread.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 1224 |
| Total Fat | 92 g |
| Saturated Fat | 47 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 241 mg |
| Sodium | 655 mg |
| Serving Size | 1 of 1 servings |
| Calories | 1224 |
| Total Fat | 92 g |
| Saturated Fat | 47 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 241 mg |
| Sodium | 655 mg |
Reviews
Where are the directions? All I see are the ingredients.