Wednesday, January 20, 2010

Tangy Shrimp & Sausage Skillet Dinner

Vinegar-based Eastern NC barbecue sauce is not just for making Carolina style pulled pork BBQ -- you can also use it in recipes, as demonstrated by the following simple country-style recipe. If you prefer hot & spicy foods, simply add the optional jalapeno pepper and use a hot eastern NC BBQ Sauce like our very own, or Scott's Barbecue Sauce if you need a sugar-free sauce. The quantities are flexible, so use your taste preferences (and the number of mouths you're feeding) to adjust as you prefer. Enjoy!

1/2 to 1 lb raw shrimp, shelled & deveined
1 lb beef smoked sausage, cut into 1/4 inch slices
1 bell pepper (any color), chopped
1 medium onion (I use sweet onion like Vidalia), chopped
1 clove garlic, minced
Optional: 1 jalapeno pepper, diced (you can de-seed if you wish)
Eastern NC BBQ Sauce in Mild or Hot
Cooked rice

Brown the sausage, peppers, onion and garlic in a skillet. Drain off any excess grease if necessary. Add the shrimp and enough barbeque sauce to simmer everything (you may want to add more as it cooks). Gently simmer, uncovered, for 10 to 15 minutes until shrimp is done. Serve over hot cooked rice, with a tossed salad or cooked greens to complete the meal (if serving greens like collards or turnip greens, add a splash of the eastern NC BBQ Sauce to the greens for complementary flavor).

Zestfully yours,

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