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Peel and Eat Shrimp with Andouille Sausage

Joanne Ozug
  • 2018 minutes
  • Serves 2 to 3

INGREDIENTS

2 tbsp

olive oil

3 oz

link smoked andouille sausage, diced

1 lb

jumbo shrimp with shells and tails on, deveined (21/25)

1/4 tsp

red pepper flakes

2 tbsp

Brandy

2 tbsp

chopped scallions

2 tbsp

parsley leaves