Spicy Shrimp and Andouille Skillet

Sometimes you need a quick, easy, tasty meal. Sometimes you need to use up items in your fridge before they start talking to you when you open the door. Sometimes those worlds collide and you gotta figure out a plan real quick. 

Voila!  The Spicy Shrimp and Sausage Skillet! 

A few nights ago I was not feeling super motivated about dinner. I had been fighting off allergies (or maybe a slight cold), and couldn’t really come up with any exciting ideas about what to feed the fam. Then I remembered that I had frozen about a pound of shrimp the previous week. I dug around in the fridge and found half an onion, a bell pepper, an open bottle of white wine, and some tomato paste. I had garlic on the counter by the stove, my usual arsenal of spices in the pantry. A quick jaunt to the grocery for a pound of Andouille sausage and I was all set for yummy, quick, easy, and tasty dinner. 

Here’s how you can do it…

Spicy Shrimp and Andouille Skillet

Ingredients
1 LB Shrimp, shelled and deveined
1 LB Andouille Sausage, chopped
1/2 an average sized yellow onion, diced small
1 red, yellow, or orange bell pepper seeded and diced small
3 garlic cloves, peeled and minced
2 tbsp tomato paste
1/2 cup dry white wine (or chicken stock)
1/2 tsp Cayenne pepper
1 tsp smoked paprika
1 tsp sweet paprika
pinch of sea salt
3-4 grinds black pepper
evoo or coconut oil for the skillet

Method
Heat a large cast iron, or other heavy skillet over Medium High heat. Lightly coat the bottom with oil. When hot, add the sausage and cook until browned and cooked through. Remove from pan, leaving any fat in the pan. Add the onions, bell peppers, and garlic and lower the heat to low. Cook until they are soft and fragrant. Add the tomato paste and stir to incorporate. Add the spices and stir to distribute evenly. Add the wine and the shrimp, and cook for 2-3 minutes. Add the sausage back in and stir to incorporate. Cover and turn off the heat. The shrimp will finish cooking but not overcook and become rubbery. 
If desired, serve over rice, cauliflower-rice, or noodles of your choice. 
The Mister had his over left over rice from earlier in the week. I just threw mine in a bowl and chowed down. Any leftovers are great the next day as a hearty breakfast…maybe over grits? or cauliflower mash? MMMMMM 

I ate it too fast to get a photo! Enjoy this empty bowl...

I ate it too fast to get a photo! Enjoy this empty bowl...

The whole ‘skillet’ method is a real life saver on those busy days when you need to eat, but aren’t feeling like a super prep intensive, fancy meal. And like I said earlier, it can be a great way to use up odds and ends in the fridge, freezer and pantry. 

Let me know if you try this…and how you liked it. 

Thanks for reading!