BAKED SHRIMP AND SAUSAGE

BAKED SHRIMP AND SAUSAGE

8-10
45

MIN

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
  1. 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.
  2. Prepare Sricracha aioli dip by  MIXiing ALL INGREDIENTS TOGETHER WITH A WIRE WHISK. Pleace in a bowl served with baked shrimp and sausage.
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