SHRIMP AND ANDOUILLE APPETIZERS

WITH ROASTED PEPPER SOUP

with Amylu Andouille Sausage

Recipe
Recipe by: Oberweis At Home
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Shrimp and Andouille Appetizers with Roasted Pepper Soup — These punchy and flavorful skewers are packed with spicy chorizo and shrimp, served with homemade roasted pepper soup shooters. Perfect as a party appetizer, your guests won’t be able to stop at 1! Enjoy as an appetizer when you serve in small glasses, or enjoy as a meal when you serve larger portions.

30 Servings

Ingredients list:
  • 1/2 pound medium Shrimp (about 30 shrimp), raw, peeled and deveined
  • 1 package of Amylu Andouille Sausage, sliced into 1/4-inch rounds
  • 1 clove garlic, finely minced
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley or cilantro
  • 2 red bell peppers
  • 1/2 cup crushed tomato
  • 1/2 teaspoon sugar (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon red chili pepper flakes, adjust to your taste

  1. In a medium bowl, combine shrimp, garlic, Italian seasoning, lemon juice and olive oil; toss to coat well and marinate in the refrigerator for 30 minutes.
  2. In the meantime, prepare the roasted bell pepper soup: Cut into quarters and remove seeds. Roast bell pepper in a hot cast iron skillet until charred all over. Transfer to a bowl and cover with plastic wrap until cool enough to handle. Peel and discard the skin. Transfer to a blender and add crushed tomato, salt, sugar and chili pepper flakes. Pulse until smooth and divide into shooter glasses. Set aside.
  3. Skewer one shrimp and one round of sausage onto wooden toothpicks or skewers. Repeat the same process with the remaining shrimp and sausage.
  4. Working in batches, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place a few skewers into the pan and sear on both sides until the shrimp are cooked through and the chorizo is lightly browned, about 3 to 4 minutes. Season with salt and pepper and arrange each skewer into a shooter glass with the roasted bell pepper soup. Garnish with fresh parsley or cilantro and serve immediately. Enjoy!