Saturday, June 9, 2012

Guest Post - Shrimp, Sausage and Ground Beef in Garlic Sauce

It was a busy week for me and Nathan with lots of outings and visitors to the house so unfortunately all my current projects fell by the wayside.  But I wouldn’t leave you with nothing to read this week! That’s where my husband, One Hungry Dude, comes in with another fabulous recipe. Hope you enjoy and check back next week for some posts from me!

Sarah and I watch almost every episode of The Best Thing I Ever Made on The Food Network. The show allows celebrity chefs to share some of their favourite recipes — from desserts and chocolate to deep fried goodies and garlic-themed dishes. This Sunny Anderson-inspired appetizer was featured on the 'Garlic Power' episode. I modified it, mostly due to a lack of recommended ingredients, but the altered recipe was still so good, it quickly got turned into dinner.

Shrimp, Sausage and Ground Beef in Garlic Sauce
• 1 cup extra-virgin olive oil
• 2 mild Italian sausages, casing removed
• 1/2 pound ground beef
• 1 medium yellow onion, finely chopped
• 1 teaspoon seasoning salt
• 1 teaspoon paprika
• 1/4 to 1/2 of a Jalapeno pepper, depending on your heat preference
• Freshly ground black pepper
• Four cloves of garlic, peeled and finely chopped
• Salt
• 16 to 20 shrimp, peeled and deveined, tails left on
• Fresh bread

In a medium-sized frying pan, heat 2 tablespoons of oil over medium-high heat and sauté the beef, sausage and onions. As it cooks, break up the sausage with a wooden spoon until it resembles ground beef. Add the seasoning salt, paprika and black pepper. Cook until the fat is rendered and the onions are tender and cooked into the meat, 8 to 10 minutes.

Add the remaining oil, garlic, and a sprinkling of salt, and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Anderson recommends serving as an appetizer on toothpicks, with crusty, chewy bread.

Good, fresh bread is the key to the success of this recipe. I actually chose to use a fork to spread the mixture onto some rye bread, like a pate. Then, used the bread crusts to sop up some of the garlic oil. Delicious!
This recipe yields four to six servings.

— Recipe inspired by Sunny Anderson's Shrimp and Chorizo in Garlic Sauce

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