This shrimp and sausage skillet meal, made in a flavorful buttery, garlic sauce, may be served over toast points, in baked pastry shells or with pasta or rice.
Singing Shrimp
Here's another great shrimp recipe from New Orleans!
It is said to have originated at Commander's Palace, sometime in the late 1980s, where it was prepared table-side and flamed with cognac for effect. Those table-side presentations are pretty exciting!
As far as I know this dish is no longer offered at the restaurant, although I haven't been to Commander's in too many years, so don't hold me to that!!
Note: As an Amazon.com Services LLC Associate and member of other affiliate programs, I earn from qualifying purchases linked in my posts and marked as #ad or #affiliate links.The version that I followed here is from the Sugar Bust for Life cookbook (#ad) published in the late 1990s and featuring lower sugar recipes, written by Ellen Brennan, wife to co-owner of Brennan's restaurant in New Orleans. Their version uses white wine, includes smoked sausage and is served over brown rice. I made up a mushroom brown rice to accompany mine and I'll post that rice soon as I perfect it!
I have no idea how it earned the name Singing Shrimp but if I were to venture a guess, I'd say it has something to do with the sizzle of the shrimp when flaming the dish, or perhaps that it's so good you want to sing!
Singing Shrimp is sometimes finished with heavy cream and a bit of mustard and is usually served as an entree with toast points, spooned into baked pastry shells, or with rice or pasta. You can also toss the pasta in the skillet at the end before serving.
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Here's how to make Singing Shrimp.
Heat 1/4 cup unsalted butter in a large skillet.
Sauté 1/4 cup onion in butter until tender, about 3 minutes. Mushrooms are a typical add-in but I didn't have any and I was even out of my pantry staple canned! The next time I make this I'll update the pic, but if you're using fresh mushrooms add 1 cup sliced here and cook another 2 minutes.
Add 2 tablespoons chopped garlic and cook for one minute longer.
Smoked sausage is not a typical add-in with most Singing Shrimp recipes, but the recipe that used from the Sugar Bust for Life cookbook did include it, so I also did! Add 1/2-pound sliced smoked sausage and cook, stirring regularly for 2 minutes.
Add shrimp.
Add Old Bay and Creole or Cajun seasoning.
Add green onion and toss.
Add parsley, toss.
Wine is sometimes substituted for the cognac, especially if you're not interested in flaming the dish for presentation and cognac isn't something that you keep around! If you want to go completely alcohol-free, just substitute a quality chicken stock, which is what I used, but be mindful of the sodium against any other added salt you've already used, or use a salt-free version.
For the sauce, make a well in the center and add the wine. Bring to a boil and stir, bringing the sausage and shrimp into the sauce in the center. Sauté another 4 minutes or until shrimp is cooked through. Add dash of Worcestershire sauce, if desired. Taste and adjust seasonings as needed.
My husband aka The Cajun, thought the sauce with this was amazing and raved over it. Serve the shrimp with 1/2 cup rice, or over toast points, spooned into baked puff pastry shells or tossed with pasta.
For more of my favorite shrimp recipes, check out the collection on my Pinterest page!
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