Yield: 12 appetizer-size servings
1 1 ⁄2 cup butter,divided
3 cups diced onion
1 1 ⁄2 lbs.smoked sausage,cut in 1 ⁄2 -in.slices
3 lbs.wild shrimp,peeled,deveined
3 ⁄8 tsp.cayenne pepper
3 ⁄8 tsp.black pepper
3 ⁄8 tsp.white pepper
3 pinches dried thyme
3 pinches dried oregano
3 pinches garlic powder
3 cups fresh corn kernels
3 each roasted red bell peppers,cut into strips
- Heat 6 Tbsps. butter in large skillet over medium high heat. Sautethe onion until translucent. Add sausage and cook until it begins to color. Add shrimp and seasonings; saute quickly until shrimp barely turn pink.
- Add corn and roasted pepper. Stir to mix.
- Remove solids to a heated platter. Add remaining butter to the pan and shake to thicken slightly. Pour over the shrimp and serve immediately.
Recipe and photo from Wild American Shrimp, Inc.