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Sunday, February 8, 2015

Shrimp and Sausage Bites

Photo courtesy of the Cooking Corner.
    Last weekend for the "Big Game," I tried a new shrimp idea. I marinated and then skewered them with sausage slices. The flavors of garlic with a hint of Italian oregano seemed like a good combination with the sausage. This dish turned out so good that it made me want to try other flavor variations. It was also nice that this was easy to do and cooked quickly.

Shrimp and Sausage Bites
1/2 lb. medium fresh shrimp (about 30), peeled and deveined
5 links smoked sausage, sliced in 1/2 inch pieces
1 tsp. garlic powder (or 1 clove garlic, minced)
1/2 tsp. oregano
1 T. sherry

1 T. red wine vinegar
1/4 cup olive oil, plus 2 T. for cooking
2 T. parsley

In plastic container with lid, combine all ingredients except parsley and reserved 2 T. olive oil. Cover and refrigerate 30 minutes to marinate.

Skewer shrimp and sausage alternating so that shrimp wrap around sausage slices.

In a large skillet, heat oil. Working in batches, place 3-4 skewers in skillet and cook 3-4 minutes on each side until shrimp is cooked through (pink) and sausage is lightly browned.


Transfer to serving dish and sprinkle with parsley. 

Serves 4-6.

Note - Best eaten right away. When reheated too long the shrimp get rubbery.

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