Cajun Shrimp and Sausage Skewers
55 min
1 / 3
Ingredients
- 1 ½ pounds medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 1 12.8-ounce package smoked andouille sausage, thinly sliced
- 1 tablespoon chopped fresh chives
For the Sriracha cream sauce
- ¼ cup mayonnaise
- 1 tablespoon Sriracha, or more, to taste
- 1 tablespoon sweetened condensed milk
Instructions
5 steps
- 1
To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.
- 2
In a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes.
- 3
Thread shrimp and sausage onto 4-inch-long skewers or toothpicks.
- 4
Heat a grill pan over medium high heat. Add shrimp in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side.
- 5
Serve immediately with Sriracha cream sauce, garnished with chives, if desired.
Progress
0 / 5 steps
