Real Recipes From Real Home Cooks ®

grilled shrimp and sausage with peppers and onions

(9 ratings)
Blue Ribbon Recipe by
Ashley Muller
Chandler, AZ

This is my hubby's favorite grilled dinner. Lots of butter and yumminess. Paula Dean would be so proud of us!! LOL. This morning I took the leftovers and warmed them up in the microwave and added a fried egg for breakfast. Very tasty!!

Blue Ribbon Recipe

Oh boy... this is going to be on your menu all summer! It's really tasty and filling. Plus, cooking it on the grill means you don't have to heat up the kitchen on a hot day. We chose to add potatoes to this summer grilling recipe and they were delish. Pasta or rice would be lovely too. An easy summer dinner.

— The Test Kitchen @kitchencrew
(9 ratings)
method Grill

Ingredients For grilled shrimp and sausage with peppers and onions

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

How To Make grilled shrimp and sausage with peppers and onions

  • Prepped onions, peppers, and sausage.
    Dice onions, peppers, and sliced sausage.
  • Pats of butter in a disposable pan.
    In a disposable aluminum pan, add the butter. Place over the grill.
  • Potatoes added to the pan with melted butter.
    If serving with potatoes. add potatoes to the butter and begin cooking before adding the sausage and veggies.
  • Sausage, garlic, and veggies added to the pan.
    Add sausage, garlic, and veggies to the pan. Sprinkle with salt and pepper.
  • Shrimp and Parmesan cheese added.
    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.