Fiery Southern Grill Dinner: Shrimp Boil & Smoky BBQ Beans

Allergens

Shellfish, Soy (in barbecue sauce), Gluten (in some sausage varieties)

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 1 lb smoked sausage, sliced (e.g., kielbasa or Andouille)
• 4 cups water
• 3 cups corn on the cob, cut into thirds
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 tsp Old Bay seasoning
• 1 tbsp salt
• 1/2 cup fresh lemon juice
• 6 cups canned beans (e.g., pinto or navy), drained and rinsed
• 2 cups barbecue sauce
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce
• Chopped fresh parsley, for garnish

Instructions

1. In a large pot, bring water to boil and add shrimp, sausage, corn on the cob, onion, garlic, Old Bay seasoning, and salt. Cook until the shrimp turns pink and the sausages are heated through, about 8 minutes. Drain and set aside.
2. In a separate large pot, combine beans, barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and hot sauce. Cook over medium heat for 15 20 minutes, stirring occasionally until the flavors meld together.
3. For the final touch, place shrimp, sausages, and corn on skewers or grill baskets. Grill over high heat for 2 3 minutes per side until charred and smoky.
4. Arrange the grilled Shrimp Boil on a platter and spoon the Smoky BBQ Beans around it, garnishing with fresh parsley. Serve immediately!

Chef’s Insight

To get that authentic smoky flavor, use a wood or charcoal grill instead of gas.

Notes

Adjust the spice level of this recipe to your preference by increasing or decreasing the amount of hot sauce used.