Make Ahead
Beaufort Shrimp and Sausage
- Serves 6
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
What You'll Need
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- 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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