This savory shrimp sauté with kielbasa and sauerkraut is a delightful blend of bold flavors and textures. The dish combines plump shrimp with smoky sausage and tangy sauerkraut, finished with a light beer reduction and a sprinkle of earthy caraway seeds.
30 minutes
This savory shrimp sauté with kielbasa and sauerkraut is a delightful blend of bold flavors and textures. The dish combines plump shrimp with smoky sausage and tangy sauerkraut, finished with a light beer reduction and a sprinkle of earthy caraway seeds.
Shrimp, Peeled and deveined
0 oz
tablespoons
Garlic, Minced
cloves
Onion, Sliced
each
teaspoons
Kielbasa, Sliced
cups
Light Beer
cups
Sauerkraut, Drained
cups
Flat Leaf Parsley, Chopped
tablespoons
1. Sweat Aromatics
In a large skillet, add the unsalted butter and let it melt. Add the sliced onions with the caraway and a pinch of salt, and cook until they are soft and translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional 1 minute, just until fragrant. Be careful not to let the garlic brown to avoid a bitter taste.
2. Render
In the same skillet, add the sliced kielbasa. Cook until the kielbasa is slightly browned and the fat is rendered, about 3-4 minutes.
3. Cook Shrimp
Increase the heat to high and add the shrimp to the skillet with a pinch of salt. Sauté the shrimp until they are about 50% cooked, showing some pink but still translucent in spots, which should take about 2 minutes.
4. Deglaze
Pour in the light beer and let it reduce by 80%, stirring occasionally. This will cook off the alcohol and concentrate the flavors, taking about 2-3 minutes.
5. Finishing Ingredients
Add the sauerkraut to the pan. Stir to combine and continue cooking until the shrimp are fully cooked and the sauerkraut is heated through, approximately 1-2 more minutes, then toss in the parsley. Taste the dish and adjust seasonings if necessary. Remember that both the kielbasa and sauerkraut add saltiness, so additional salt may not be needed.
Swap the shrimp for diced chicken breast or thigh and the kielbasa for chorizo. Replace the sauerkraut with kimchi for a Korean-Spanish fusion dish.
Replace shrimp with scallops and the kielbasa with spicy merguez sausage. Stir in chopped preserved lemon for a bright, North African-inspired dish.
While kielbasa is a flavorful choice, consider using Andouille sausage for a Cajun twist or chorizo for a Spanish flair. You could also try a smoky turkey sausage for a lighter option.
Serve the sauté over a different base like buttered egg noodles, spaetzle, or even mashed potatoes instead of rice or bread to alter the textural experience.
Introduce some colored bell peppers for sweetness, fennel for anise-like flavors, or kale for an earthy touch.
fresh, wild-caught shrimp, artisanal kielbasa, and naturally fermented sauerkraut with no added preservatives.
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