Beaufort Shrimp and Sausage

By • September 21, 2015 0 Comments

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Beaufort Shrimp and Sausage


Author Notes: The one-pot part is the shrimp. You can serve it over Anson Mill's Rice Grits, which is my family's favorite way to eat it. The recipe I use for Rice Grits is on Anson Mill's website.Marcellene

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Serves 6

bacon, onion, celery, olive oil

  • 6 ounces bacon, diced
  • 1/2 medium onion, diced
  • 2-3 stalks celery, minced
  • 2 tablespoons olive oil

garlic, roasted red peppers, fresh tomatoes, Old Bay seasoning, smoked sausage

  • 1 garlic clove, diced
  • 1/2 cup roasted red peppers, diced
  • 2 fresh tomatoes, peeled and diced
  • 1 teaspoon Old Bay seasoning
  • 16 ounces package Conecuh smoked spicy sausage (or other smoked sausage)
  • 1 cup chicken broth
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon butter
  • 1 tablespoon freshly squeezed lemon juice
  1. Put the bacon in a pot with the onion, celery, and olive oil. Add a sprinkle of sea salt and cook it on medium for about 6-7 minutes until the vegetables are soft and the bacon is tender.
  2. Add the garlic and cook for 1 minute. Then, add the peppers, tomatoes, Old Bay, and sausage. Cook for about 10 minutes, stirring occasionally. If your sausage is raw, you will need to cook it for more time. Add the chicken broth and cook for an additional 5 minutes.
  3. You can make it ahead to this point, if you are having a dinner party. Make it in the morning and put it in the refrigerator. Just pull it out and heat it up to simmering, while your guests are having cocktails.
  4. Once the base mixture has been heated up, add the shrimp and really only cook for about 3 minutes. Please don't overcook or the shrimp will be tough! About 2 minutes into cooking the shrimp, add the butter, stir, then the lemon juice and stir through.

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