Popular
Latest From the Show
How to Make Baked Shrimp Stuffed with Italian Sausage | 5-Ingred…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
"Bruce Aidells is one of my favorite cookbook authors and a renowned expert on charcuterie, salumi and gourmet sausages. A recipe for Shrimp Stuffed with Sausages in Bruce's Complete Sausage Book (Ten Speed Press, 2000) pairs the marquee couple so cleverly that they stayed glued together. As a longtime fan of surf-and-turf, I was intrigued and inspired. Heck, I was more than inspired. I stole his idea!"
"My addition to Bruce's recipe is a lemon garlic sauce, which I drizzle on the cooked shrimp. I'm not sure Bruce would approve, but I just had to include one more element. I think you'll be amazed at what you can do with just these five ingredients." —Sara Moulton, star of "Sara's Weeknight Meals"
For another 5-ingredient recipe from Sara, check out her Buffalo Chicken Rice.
Ingredients
- EVOO
- ¾ pound jumbo shrimp, peeled and deveined
- 6 ounces hot or sweet Italian sausage, casing removed
- Salt
- 1/3 cup mayonnaise
- ¼ teaspoon minced garlic, or to taste
- 1 to 2 teaspoons lemon juice
Yield
Serves: 4
Preparation
Preheat the oven to 400°F. Lightly oil a baking sheet.
Arrange the shrimp on the prepared baking sheet with all shrimp facing the same direction to form a series of c's. Put about 1 tablespoon sausage in the center of each shrimp and press down so that the shrimp and sausage filling make a solid round.
Brush the shrimp lightly with oil and season with salt. Bake the stuffed shrimp until they have cooked through, about 10 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, garlic, lemon juice, a pinch of salt and enough water to create a sauce thin enough to drizzle.
Transfer the stuffed shrimp to 4 plates and drizzle each portion with some of the sauce.