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!

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Posted by on May 23, 2019

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