Shrimp W / Sausage In Garlic Sauce Recipe

Prepare shrimp

Pat shrimp dry with paper towels and season lightly with 1/2 tsp salt and 1/2 tsp pepper. If shrimp are large and thick, butterfly them slightly so they cook evenly.

Make cornstarch slurry

In a small bowl whisk together 1 tsp cornstarch with 1 tbs cold water until smooth; set aside.

Chop shallot/onion, mince garlic, slice sausage, and chop parsley and green onions. Have lemon wedges ready.

Heat a large skillet or sauté pan over medium-high heat. Add 2 tbs olive oil. When oil shimmers, add sliced smoked sausage in a single layer. Let sausage sear without moving 2–3 minutes to brown, then stir and cook another 1–2 minutes until edges are caramelized. Remove sausage with a slotted spoon to a plate and set aside, leaving rendered fat in the pan.

Lower heat to medium-high if necessary and add 1 tbs butter to the pan with the sausage drippings. Add the seasoned shrimp in a single layer (work in batches if needed). Sear shrimp 1½–2 minutes per side until pink and just cooked through. Remove shrimp to the plate with sausage. Shrimp will finish cooking in the sauce briefly, so avoid overcooking.

Reduce heat to medium and add the remaining 1 tbs butter to the pan. Add the chopped shallot/onion and sauté 1–2 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Pour in 1 tbs white wine (or 1 tbs chicken broth) to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the liquid reduce about 30–45 seconds.

Add 1 cup chicken stock, 2 tbs lemon juice, 1 tsp soy sauce, 1 tsp smoked paprika, 1 tsp red pepper flakes, 1 tsp brown sugar (or honey), and 1 tsp hot sauce if using. Stir to combine and bring to a gentle simmer.

Give the reserved cornstarch slurry a quick re-stir and pour it into the simmering sauce while whisking or stirring constantly. Simmer 1–2 minutes until the sauce slightly thickens to a glossy coating consistency. Taste and adjust seasoning with remaining salt and pepper as desired.

Return the cooked sausage and shrimp to the pan along with any accumulated juices. Toss gently to coat in the garlic sauce and warm through for 1–2 minutes so the shrimp finish cooking and the sausage reheats.

Stir in chopped parsley and sliced green onions, reserving a small sprinkle for garnish. Turn off heat and squeeze a little extra lemon over the dish to brighten flavors.

Serve immediately with lemon wedges. Recommended accompaniments: steamed rice, crusty bread to soak the sauce, or buttered pasta.