Best Grilled Shrimp And Sausage With Peppers And Onions Recipes

Sausage, Shrimp and Peppers over Cheesy Grits image

Provided by Kelsey Nixon

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 cups low-sodium chicken stock, plus more if needed
2 cups cream, plus more if needed
4 tablespoons unsalted butter
3/4 cup grits or polenta
4 ounces American cheese, torn into pieces
1/2 cup grated Parmesan
Kosher salt and freshly cracked black pepper
1 small orange bell pepper, cut in small dice
1 small red bell pepper, cut in small dice
1/2 Spanish onion, cut in small dice
3 tablespoons olive oil
1 pound Parmesan-parsley pork sausage, cut into 1/4-inch-thick rounds
4 cloves garlic, minced
1 pound uncooked large shrimp, peeled, deveined and cut into thirds
1/2 cup low-sodium chicken stock
1 tablespoon unsalted butter
Chopped fresh parsley, for garnish

Steps:

For the grits: Bring the chicken stock, the cream and butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, stir in the cheeses and adjust the consistency with stock and/or cream and season with salt and pepper. These grits provide a wonderful bed to soak up the flavor from the sausage, shrimp and veggies.
For the sausage, shrimp and peppers: Heat the olive oil in a large skillet. Add the sausages and brown. Then transfer to a plate with a slotted spoon, leaving all of the fat in the skillet. Add the garlic, bell peppers and onions to the skillet, sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and saute until they begin to turn pink, 1 to 2 minutes. Add the reserved sausage and the chicken stock to the skillet and let reduce a bit to intensify those flavors. Stir in the butter at the end and garnish with parsley.
Serve the sausage mix over the grits.

Grilled Shrimp and Sausage With Peppers and Onions image

Provided by Ashley Muller

Number Of Ingredients 12

1 large onion, diced 1/2" pieces
1 large pepper, any color, diced 1/2" pieces
1 lb smoked sausage, sliced in 1/4" coins
20 large raw shrimp, fresh or frozen, peeled & cleaned with tail on or off
2 tsp minced garlic
1/2 tsp pepper
1/4 tsp salt
1/2 c unsalted butter
4 Tbsp Parmigiano-Reggiano, grated
5 small potatoes, diced 1/2" pieces (optional)
1 small package angel hair pasta (optional)
2 c rice (optional)

Steps:

1. Dice onions, peppers, and sliced sausage.
2. In a disposable aluminum pan, add the butter. Place over the grill.
3. If serving with potatoes. add potatoes to the butter and begin cooking before adding the sausage and veggies.
4. Add sausage, garlic, and veggies to the pan. Sprinkle with salt and pepper.
5. When sausage and veggies are al dente, add shrimp. Cook for an additional 2-4 minutes until all of the shrimp are pink. Top with grated Parmigiano-Reggiano. Serve as is, with potatoes, over angel hair pasta, or rice.
6. OPTIONAL: To serve over angel hair pasta. Follow steps 1-4. In addition, boil pasta like normal until al dente. Drain water. In a large frying pan add 3-5 Tbsp. unsalted butter. Continue cooking the butter until you see it foaming and the butter getting brown. Add the drained noodles and fry them in the butter for 1-3 minutes, or until the noodles have turned slightly brown from the butter. Put the noodles in a serving dish and top with the sausage, shrimp and veggie mixture and the Parmigiano-Reggiano.
7. OPTIONAL: To serve over rice. Follow steps 1-4; in addition cook rice like normal. Put the rice in a serving dish and top with the sausage, shrimp and veggie mixture. Add the Parmigiano-Reggiano.