Easy Barbecue Shrimp and Sausage Recipe
To make our Barbecue Shrimp and Sausage recipe, coat the bottom of a large sauté pan with Olive Oil. Next, warm the oil over medium heat for about two minutes. Now add the minced garlic to the Olive Oil and let the garlic and oil simmer together for another minute, Add the sausage medallions and let them cook for three or four minutes. Then, add the peeled shrimp, to your sauté pan.
Sauté the shrimp and sausage for four minutes, and turn the shrimp and sausage over. After turning the shrimp and sausage, continue sautéing for another four minutes. The sausage medallions should get a little bit browned on the outside. Browning the sausage will bring out more of the flavor.
Serves 4. Cook time: 8 to 10 minutes.
- 1 pound of peeled shrimp
- 1 pound of smoked sausage cut into medallions
- 2 tablespoons of minced garlic
- Olive Oil
- Barbecue Sauce
If you prefer grilled shrimp, put the shrimp and sausage on skewers and cook them on the grill. Coat everything on the skewers with Olive Oil and minced garlic and place them on the grill. Grill the shrimp and sausage over medium heat for three to four minutes. Flip the skewers over and cook everything for another five minutes. Brush with warm barbecue sauce and serve.
How to make Barbecue Shrimp Sauce
- 2 cups of ketchup
- 1 tablespoon of white vinegar
- 1/4 cup of brown sugar
Add the ketchup, white vinegar, and brown sugar to a saucepan over medium heat. As the sauce simmers, whisk the ingredients together until well blended. Continue simmering your barbecue sauce over low heat for another ten minutes. The tangy touch of white vinegar is a perfect complement to the sweetness of brown sugar.
Prepare the barbecue sauce before you start cooking the shrimp and sausage. Add your barbecue sauce to the cooked shrimp and sausage and continue cooking everything over low heat for another three to five minutes. Plate the barbecue shrimp and sausage with a side dish of your choice and serve.
Fresh corn on the cob or red rice makes great side dishes.