Thursday, May 23, 2019

Cajun Salt and Pepper Shrimp with Andouille

Fresh, wild American shrimp, pan seared and simply seasoned with salt and pepper, tossed with Cajun andouille sausage and a simple, light sauce made with tomatoes, okra, fresh corn stripped from the cob, the trinity and some flavorful seasonings. Serve over hot, steamed rice.

Cajun Salt and Pepper Shrimp with Andouille


There are all kinds of "salt and pepper" shrimp out there and this is probably not like very many of them.

That's because I kind of threw this together with what I had on hand and wasn't sure what to call it. I settled on the name Cajun salt and pepper shrimp because of the one pot preparation and the customary base seasonings.

Asian versions of salt and pepper shrimp, which this is not, prepare the shrimp unpeeled, tossed very lightly with cornstarch and then deep fried in the shell, with the intent of eating the shrimp and the shells. Though I did include that variation in the Cooks Notes at the bottom of the recipe, that just didn't appeal to me. I'm sure I'll get around to at least trying it at some point - I'm game for just about anything food-related, at least once!

For this, I really just wanted to keep it peeled, to a simple pan sear, seasoned fairly generously with some sea salt and freshly cracked peppercorns and of course, a little Cajun seasoning, Old Bay, and a few other delicious add-ins!

As always, the full recipe with measurements and instructions is further down the page, past the step by step pictures. Just swipe or scroll on down!

Here's how to make my Cajun Salt and Pepper Shrimp with Andouille.

I'm using a bag of fresh Gulf shrimp from the freezer that we had picked up from the docks and froze. These were a medium size, shell on, headed bag (because that's how I measure them out), so look for a 31/40 count if you're buying frozen.

I used my hand dandy deveiner tool to devein and peel them. I'm also using a spoon of bacon drippings to pan fry the shrimp, though cooking oil will also work if you don't happen to save bacon fat. Season them generously with salt and pepper.


I also wanted to include some spicy Cajun andouille, which I sliced in half lengthwise and then sliced into coins. Toss that in the drippings from the shrimp, brown and remove to the same plate with the shrimp. If you don't want the heat, use a regular smoked sausage.

I included some classic Cajun seasoning veggies - sliced onion, chopped bell pepper and celery, plus some minced garlic - we call that "the trinity with the pope" down here - and then I thought, why not a little okra too?


Add some peeled and diced tomatoes with their juices, Cajun seasoning, Old Bay, thyme, some parsley, couple dashes of hot sauce and then, toss the shrimp and smoked sausage back in just to warm through. I had some fresh corn on the cob in the fridge so I used the no husk, microwave method to cook it, sheared it off with my other handy dandy corn zipper gadget and threw that in too!


Serve with hot, steamed brown or white rice and you've got one excellent meal y'all!


For more of my favorite shrimp recipes, check out the collection on my Pinterest page!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!



Unable to view the printable on your device? Tap/click here.


Posted by on May 23, 2019

Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
160818/190820SD
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2022 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed