When my husband’s co-workers were coming over for a dinner last summer, he asked what I was making for everyone. I told him that I thought he should cook on the grill. He didn’t really want to because he wanted to be able to socialize with everyone. I understood that, so I decided that I would make his famous dish myself. I tossed this together super easy and quick. No wonder why he likes making it. It’s a breeze to get going and it doesn’t take long at all to get it warmed up and ready to go.
Be prepared and make enough… this is going to go fast!
Ingredients
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 Morton salt
1/2 c Land O’ Lakes unsalted butter
4 Tbsp parmigiano-reggiano, grated
5 small potatoes, diced 1/2″ pieces (optional)
1 small package Barilla angel hair pasta (optional)
2 c rice (optional)
Instructions
Dice onions, peppers (I used 1/2 a green pepper and 1/2 an orange pepper) and slice sausage.
In a disposable aluminum pan, add the butter. Place over grill.
Add sausage, garlic and veggies to pan. Sprinkle with salt and pepper.
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 or over angel hair pasta or rice.
OPTIONAL: To serve with potatoes. Add potatoes to the butter and begin cooking before adding the sausage and veggies. When they are al’ dente add the sausage, garlic and veggies and continue following steps 3 & 4.
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 TBS. 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.
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 and the parmigiano-reggiano.
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Quick Tip: You could also make this in the oven if it’s not grilling season.
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