Baked Shrimp Stuffed with Italian Sausage | 5-Ingredient Meal | Sara Moulton


Baked Shrimp Stuffed with Italian Sausage | 5-Ingredient Meal | Sara Moulton

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“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. 


    EVOO¾ pound jumbo shrimp, peeled and deveined 6 ounces hot or sweet Italian sausage, casing removed Salt1/3 cup mayonnaise ¼ teaspoon minced garlic, or to taste 1 to 2 teaspoons lemon juice

Yield 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. 


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