Post by Loupy on Mar 3, 2016 23:26:42 GMT -7
Skillet Sausage and Shrimp
From: Vered @ healthyrecipesblogs.com/
A very flavorful, bold-tasting dish that, as so often happens, was born out of the need to use up leftovers, this skillet sausage and shrimp dish is truly spicy, so use just half the listed amount of crushed red peppers if you prefer; it’s a saucy dish, best served with a spoon in addition to knife and fork, or serve it atop cooked rice, cauliflower rice, or spaghetti squash to soak up the yummy sauce.
Prep and Cool time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yield: 4 servings
Ingredients
2 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon minced garlic
1 teaspoon paprika
1 teaspoon ground cumin
4 large (3 oz each) sausage links, thinly sliced (I use cajun-style andouille sausages)
2 cups Pomi chopped tomatoes (or one 14-oz can pure tomato puree)*
1 teaspoon coarse kosher salt (or ½ teaspoon fine sea salt)
½ teaspoon black pepper
1 teaspoon coriander
½ teaspoon crushed red peppers
16 oz raw shrimp, frozen, briefly rinsed in cold water to separate them
Chopped parsley for garnish
Instructions
Heat the olive oil over medium heat, about 3 minutes.
Add the tomato paste, garlic, paprika and cumin.
Cook for 30 seconds.
Add the sausage slices and cook until browned, about 5 minutes.
Stir in the tomatoes, salt, pepper, coriander and crushed red peppers.
Increase heat to high and bring to a boil.
Add the shrimp.
Cover, reduce heat to medium and cook until opaque, about 10 minutes (5 minutes if shrimp are not frozen).
To serve, spoon over rice, cauliflower rice or spaghetti squash.
Notes
*Pomi is a brand of Italian tomatoes, available at Whole Foods and at some supermarkets. These tomatoes are noticeably sweeter than local tomatoes, so if you use canned tomato puree, you might want to taste for acidity and add a tablespoon of honey or maple syrup to balance out the flavors.
Nutritional Information
Calories: 317
Fat: 16g
Saturated fat: 3g
Carbohydrates: 8g
Sugar: 1g
Sodium: 875mg
Fiber: 2g
Protein: 34g
From: Vered @ healthyrecipesblogs.com/
A very flavorful, bold-tasting dish that, as so often happens, was born out of the need to use up leftovers, this skillet sausage and shrimp dish is truly spicy, so use just half the listed amount of crushed red peppers if you prefer; it’s a saucy dish, best served with a spoon in addition to knife and fork, or serve it atop cooked rice, cauliflower rice, or spaghetti squash to soak up the yummy sauce.
Prep and Cool time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yield: 4 servings
Ingredients
2 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon minced garlic
1 teaspoon paprika
1 teaspoon ground cumin
4 large (3 oz each) sausage links, thinly sliced (I use cajun-style andouille sausages)
2 cups Pomi chopped tomatoes (or one 14-oz can pure tomato puree)*
1 teaspoon coarse kosher salt (or ½ teaspoon fine sea salt)
½ teaspoon black pepper
1 teaspoon coriander
½ teaspoon crushed red peppers
16 oz raw shrimp, frozen, briefly rinsed in cold water to separate them
Chopped parsley for garnish
Instructions
Heat the olive oil over medium heat, about 3 minutes.
Add the tomato paste, garlic, paprika and cumin.
Cook for 30 seconds.
Add the sausage slices and cook until browned, about 5 minutes.
Stir in the tomatoes, salt, pepper, coriander and crushed red peppers.
Increase heat to high and bring to a boil.
Add the shrimp.
Cover, reduce heat to medium and cook until opaque, about 10 minutes (5 minutes if shrimp are not frozen).
To serve, spoon over rice, cauliflower rice or spaghetti squash.
Notes
*Pomi is a brand of Italian tomatoes, available at Whole Foods and at some supermarkets. These tomatoes are noticeably sweeter than local tomatoes, so if you use canned tomato puree, you might want to taste for acidity and add a tablespoon of honey or maple syrup to balance out the flavors.
Nutritional Information
Calories: 317
Fat: 16g
Saturated fat: 3g
Carbohydrates: 8g
Sugar: 1g
Sodium: 875mg
Fiber: 2g
Protein: 34g
