Andouille Crusted Jumbo Louisiana Shrimp with Brown Butter Cream Sauce
Ingredients
- 2 pounds jumbo (11-15 count) Louisiana shrimp, peeled and deveined, with tails intact
- 6 ounces andouille sausage, casing removed and coarsely chopped
- 1/4 cup extra virgin olive oil, divided
- 1/2 cup chopped onions
- 2 garlic cloves, minced
- 1 cup all purpose flour
- 1 large egg, lightly beaten
- 1/4 cup milk
- 1 cup Italian bread crumbs
- 1 teaspoon Creole seasoning
- Kosher salt and black pepper
- 3/4 cup Brown Butter Cream Sauce, see recipe
Instructions
Preheat oven to 425 degrees. Lightly grease a large rimmed baking sheet with cooking spray; set aside. Place shrimp in a large bowl and toss with 2 teaspoons salt and 1 teaspoon pepper. Allow to sit at room temperature while you make the andouille crust.
Place andouille in a large saute pan over medium-high heat; drizzle with 2 tablespoons olive oil (this will help start the cooking process). Cook, stirring frequently, until browned, about 5 minutes. Add onions and garlic and cook an additional 3 minutes. Remove pan from heat and season mixture to taste with salt and pepper. Set aside to cool. Meanwhile, place flour in a large shallow dish; season to taste with salt and pepper. In a separate dish, combine beaten egg and milk; season to taste with salt and pepper. Transfer andouille mixture to a food processor. Add bread crumbs, reserved 2 tablespoons olive oil and Creole seasoning. Process on high until a soft, moist breading is formed; pour into a shallow dish. Working in batches, dredge the shrimp in the seasoned flour, dip in the egg wash then coat thoroughly with the andouille-bread crumb mixture. Place in a single layer on the prepared baking sheet and bake, turning once, until shrimp are cooked through and andouille crust is a deep golden brown, 12-15 minutes. Serve immediately with Brown Butter Cream Sauce. Makes 6-8 servings.