Who doesn’t love shrimp? Can you believe that there are people in this world who just don’t like shrimp. It shocked me too. I don’t understand why because shrimp is so delicious. Maybe because of the rumor that they are considered insects of the sea. Insect or not, shrimp is always a go to for me for a quick dinner meal. I could honestly go on and on about how great shrimp is (hehe, Forest Gump) but I’d rather get into this amazing recipe.
Balsamic Sausage & Shrimp was created on a school night and a night that I was completely exhausted. I needed a quick meal and I wanted to make sure we got a good mix of veggies in the meal. The best way to do that is a skillet meal, yum yum. Side note, I hate calling this a skillet meal because I made it in my Dutch Oven, not my skillet. Any ways, after staring in the fridge in hopes that something would jump on the stove and cook itself, I decided to throw this recipe together.
So here goes the recipe.
First, lay out all your ingredients. This is known as Mise en Place. I always pronounce it wrong but they say it on Food Network quite often. This makes cooking any dish so much easier. Who wants to be chopping an onion while the oil in the pot begins to burn. Have everything chopped and prepped before the stove burner even turns on. LESSON.
So this may not be the best of the best photo of my layout but it’s the only photo I had the energy to take. Oh yea, my onions and garlic are missing in the photo and this recipe does not call for wine…but I sure did drink some while I cooked, hehe. I also love to watch tv on my tablet while I cook. Is there any other way to cook? I say no, the mindless tv shows must be playing while you cook. Any other cooks watch tv while the sauté?
Once you have gathered all your ingredients, you are going to julienne 1 medium sized onion and 1 green pepper. Mince 1 garlic clove or you can use the minced jar garlic. (Fresh garlic is much better but this does just fine). You will then want to chop your sausage, I used half of one of those sausage packs so about 7 ounces, and peel and deveine about 6 large jumbo shrimp. Oh yeah, my sausage. I chose a Pecan Smoked Andouille sausage because it was on sale. So glad I made this choice, it’s sooo delicious.
Then, measure out and have the following ingredients ready: 1/2 tsp dry basil, 1/2 tsp dry oregano, 1/4 tsp dry thyme, 1 tsp brown sugar, 1/4 cup chicken broth, and 3 Tablespoons balsamic vinegar.
First, Heat 2 TBS of olive oil over medium highish heat in a medium sized skillet, or Dutch oven, whichever you prefer or have available. Sautè the onions and peppers in oil until softened, around 5 minutes. Once softened, add garlic and sauté for about another minute.
Next, add your sausages and shrimp to the pan and cook for about 2 minutes. At this time, your shrimp should start turning pink and the sausage should be warming up. Next, add your basil, oregano, thyme, brown sugar, chicken broth, and balsamic vinegar and stir to combine. Heat for about another 5 minutes until everything is cooked through and looks like this
Season to taste with salt and pepper. Serve with rice and enjoy 🙂
Balsamic Sausage & ShrimpIngredients 2 TBS olive oil 1 onion, julliened 1 green pepper, jullienned 1 garlic clove, minced 6-8 jumbo shrimp, peeled and devined 7 oz Pecan smoked Andoullie sausage 1/2 tsp dry basil 1/2 tsp oregano 1/2 tsp thyme 1/4 cup chicken broth 3 TBS balsamic vinegar 1 tsp brown sugar Directions 1. Sautè onions and peppers in 2 TBS oil of medium highish heat until softened, about,5 minutes. 2. Add minced garlic and stir, cook for about 1 minute. 3. Add sausage and shrimp. Cook for about 2 minutes. 4. Add the remaining ingredients, stir to combine and cook over medium heat for about 5 minutes, making sure your shrimp is cooked through.