BAKED SHRIMP AND SAUSAGE
- SERVINGS
8-10
- PREP TIME
45
MIN
- DIFFICULTY
2-4
MODERATE
INGREDIENTS
- 500 AGM Andouille
- 1kg marble potatoes, boiled
- 1/2kg red onions, chopped
- 3kg shrimps, peeled, deveined
- 1pc corn, cut crosswise into 4
- 1tsp celery salt
- Bay leaves
- 1 Tbsp salt
- ½ tsp allspice
- 2 slices ginger
- Cinnamon stick
- Pepper
- 1/3 Cup garlic
- 1/3 Cup melted butter
- ¼ Cup olive oil
- 2 Tbsp chopped parsley
- 2 tsp paprika
- 2 pc lemon, sliced
Sriracha Aioli Dip
- 1 Cup mayo
- 2 tsp garlic, chopped
- 3 Tbsp sugar
- 1 Tbsp garlic powder
- 1 Tbsp paprika
- 1 tsp onion powder
- 2 Tbsp sriracha
- Mix all and season w/ salt
COOKING DIRECTIONS
- Lay all ingredients including vegetables, sausages and shrimp in a baking sheet. Season. Dab with butter. Drizzle with olive. Arrange lemon slices. Bake at 350 degrees F for 6-8mins.
- Prepare Sricracha aioli dip by MIXiing ALL INGREDIENTS TOGETHER WITH A WIRE WHISK. Pleace in a bowl served with baked shrimp and sausage.
