Sausage Shrimp Cabbage Skillet (Print Version)
# Ingredients:
→ Proteins
01 -
6 slices thick-cut bacon, chopped
02 -
450 grams smoked sausage, sliced
03 -
450 grams large shrimp, peeled and deveined
→ Vegetables and Aromatics
04 -
1 medium head green cabbage, sliced
05 -
2 medium yellow onions, sliced
06 -
4 cloves fresh garlic, minced
→ Seasonings and Fats
07 -
1 teaspoon smoked paprika
08 -
1 tablespoon seafood seasoning
09 -
2 tablespoons apple cider vinegar
10 -
3 tablespoons unsalted butter
11 -
2 tablespoons extra virgin olive oil
# Instructions:
01 -
Toss the shrimp with extra virgin olive oil and seafood seasoning to coat evenly.
02 -
In a large skillet over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, keeping bacon fat in the pan.
03 -
Add sliced smoked sausage to the skillet. Pan-fry until deeply caramelized and golden. Remove sausage and set aside with bacon.
04 -
Add seasoned shrimp to the skillet. Sear for 1–2 minutes per side until pink and opaque. Remove from skillet and set aside.
05 -
Add yellow onions and 1 tablespoon unsalted butter to the skillet. Sauté until onions are translucent. Stir in minced garlic and smoked paprika, cooking briefly until fragrant.
06 -
Incorporate sliced cabbage, remaining butter, and apple cider vinegar into the pan. Stir well and cook for 10–12 minutes until cabbage is tender but not mushy.
07 -
Return bacon, sausage, and shrimp to the skillet. Fold gently into the cabbage mixture and cook for 2–3 minutes to blend flavors. Serve immediately while hot.
# Notes:
01 -
Cut all vegetables to a similar size for even sautéing. Season proteins and vegetables at each stage for layered complexity. Cook in batches to avoid overcrowding and ensure proper caramelization.
02 -
For variation, substitute chicken or scallops as protein, or add sliced bell peppers or zucchini. Use andouille sausage for a spicier rendition.