Bbq Bacon Ranch Shrimp (loaded Pot) Recipe

Prep potatoes and sausage

Bring a large pot of salted water to a boil. Add the halved baby potatoes and simmer until tender when pierced, about 10-12 minutes. Drain and set aside. While potatoes cook, slice the sausage into 1/3-inch rounds.

Sear sausage and corn

In a large heavy skillet or Dutch oven over medium-high heat, add 1 tablespoon olive oil. Add sliced sausage and sear until browned on both sides, about 3-4 minutes. Remove sausage to a plate. Add frozen corn to the skillet and cook 2-3 minutes until slightly charred; remove with the sausage and set aside with potatoes.

Cook shrimp

Pat shrimp dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. In the same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add shrimp in a single layer and cook 1.5-2 minutes per side until opaque and just cooked through. Avoid overcooking. Remove shrimp to a bowl.

Cook bacon

Cut bacon into 1/2-inch pieces. In the skillet used for sausage and shrimp, add bacon pieces and cook over medium heat until crisp, about 6-8 minutes. Use a slotted spoon to transfer bacon to paper towels to drain, reserving about 1 tablespoon of bacon fat in the pan (discard excess or save for another use).

Make sauce

In a medium bowl combine mayonnaise, ranch dressing, barbecue sauce, lemon juice, hot sauce, garlic powder, smoked paprika, remaining 1/2 tsp salt and 3/4 tsp black pepper. Whisk until smooth. Stir in about 2 tablespoons of the reserved bacon fat (warm) to loosen the sauce and add smoky flavor. Taste and adjust seasoning—add more hot sauce or lemon if desired.

Combine base and sauce

Return the drained potatoes, seared sausage, charred corn and cooked shrimp to the skillet or transfer to the Dutch oven. Pour the BBQ Bacon Ranch sauce evenly over the contents. Add the remaining 1 tablespoon butter and 1 cup chicken or seafood stock. Gently fold everything to coat and warm through over medium heat for 2-3 minutes so sauce thickens and ingredients are heated.

Add cheese and bacon

Sprinkle shredded cheddar evenly over the top and scatter the crisped bacon pieces. If using an oven-safe skillet, place under a broiler for 1-2 minutes to melt and lightly brown the cheese, watching closely. Alternatively, cover and let sit on low heat until cheese melts, about 2-3 minutes.

Garnish and serve

Finish with chopped parsley and sliced chives. Serve hot with lime wedges on the side for squeezing over individual portions.

For extra smoke, use smoked paprika and a smoky barbecue sauce. To make it spicier, add 1/2 tsp cayenne to the sauce. If you prefer less mayo, substitute half mayo with plain Greek yogurt. This recipe scales well — multiply ingredient quantities for larger groups.