Smoky Shrimp and Sausage
Servings
2Serving size
4 ounces shrimp with sauceThis recipe can be multiplied and makes good leftovers. Serve with Cilantro Pistou (optional).
Serve with Brown Rice
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Serve with Cilantro Pistou
Ingredients
| 1 ounces Italian or spicy sausage (finely diced) |
| 1 medium White onions (sliced) |
| 1 tsp. Paprika (or smoked paprika) |
| 1/2 tsp. Chili powder |
| 1/4 tsp.. Ground cumin |
| 1/8 tsp. Salt |
| 1/2 medium Red bell peppers (diced) |
| 1 cup No salt added vegetable stock (or shrimp stock) |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 1 1/4 cup Coriander (cilantro) leaves, raw |
Instructions
Add the sausage and cook, stirring frequently, until the sausage begins to render the fat, about 3 to 5 minutes.
Add the onion and cook for 5 minutes. Stir frequently.
Add the paprika, chili powder, cumin and salt. Cook for about two minutes stirring frequently.
Add the red bell pepper and cook for about 2 minutes. Stir occasionally.
Add the vegetable stock, reduce the heat to medium low, cover, and simmer for about 5 minutes. Stir occasionally.
Add the shrimp and cover. Cook for about 4 minutes, stir, and cook for another 4 to 6 minutes.
Stir and add the cilantro. Cook for about one minute and serve over brown rice and drizzled with 1 tablespoon of the Cilantro Pistou (optional).
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
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Serve this recipe with one of these vegetable side dishes.
Cilantro Pistou
Place the roasted garlic, olive oil, cilantro, lime juice, honey and salt in a mini-chopper or blender and blend until smooth. Chill before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Making shrimp stock is easy. As you make shrimp dishes, save the shells from the shrimp in a gallon-size Ziplock bag in the freezer. Once you have enough to fill the bag, put the shrimp shells in a 4-quart saucepan and add enough water to just cover the shells.
Place the pan over medium high heat. You don’t want the stock to boil, but just come to a simmer. Cook for about 20 to 25 minutes, then remove from the heat. Let it stand another 15 minutes until cooler, then pour the stock through a fine mesh strainer into a bowl and discard the solids. It’s best to strain the stock a second time through a coffee filter, paper towel, or cheese cloth. Freeze in one or two cup batches.