Spicy Garlic Shrimp & Andouille Boil for Two
A smaller scale of a southern classic!
Ingredients
- 1 pound shell-on shrimp (16/20
- 8 ounce andouille sausage, cut into 1” chunks
- 1 lemon, halved
- 3 tablespoon Old Bay
- 5 cloves garlic, smashed
- 1 bay leaf
- 1 teaspoon crushed red pepper flakes
- 4 tablespoon unsalted butter
- 4 cloves garlic, finely minced
- 1 tablespoon hot sauce (Crystal, Tabasco, etc.)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 Juice 1/2 lemon
- 1 Salt to taste
- 1 chopped parsley for garnish
Instructions
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1
Boil It Up: Fill a pot with 2–3 quarts of water.
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2
Squeeze in the lemon and drop the halves in. Add Old Bay, smashed garlic, bay leaf, and optional red pepper flakes. Bring to a boil. Add the andouille sausage, simmer for 5–6 minutes.Add the shrimp and cook for 2–3 minutes, just until pink and curled. Drain and discard lemon halves and bay leaf.
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3
Make the Garlic Butter Sauce. In a skillet or saucepan, melt butter over medium heat. Add minced garlic, cook for 1 minute until fragrant. Stir in hot sauce, paprika, cayenne, black pepper, lemon juice, and a pinch of salt. Toss in the drained shrimp and sausage, stirring to coat well.
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4
Serve: Serve in a large shallow bowl or platter. Garnish with parsley and lemon wedges if you like. Add a chunk of crusty bread or toasted baguette — you’ll want it for the sauce.
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5
Add a splash of beer or white wine (2–3 tbsp) to the butter sauce just before tossing the shrimp in. Simmer it for 30 seconds first to cook off the alcohol.