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Shrimp And Sausage Stir-fry

by Betsy Carter

Inspired by paleonewbie.com

Ingredients

for 4 servings

  • 2 tablespoons
    oil, divided
  • 1 lb
    raw shrimp, peeled and deveined (455 g)
  • 2 teaspoons
    chesapeake bay seasoning
  • 6 oz
    sausage (170 g)
  • ½ cup
    water (120 mL)
  • ½ yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 zucchini, chopped
  • ½ cup
    corn (85 g)
  • 1 carrot, diced
  • 2 cloves garlic, minced
  • ¼ cup
    chicken broth (60 mL)
  • ½ teaspoon
    salt
  • ¼ teaspoon
    pepper
  • fresh parsley, chopped, for serving
  • rice, cooked, for serving

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Preparation

Under 30 min

  1. Heat oil in a large skillet over medium-high heat.
  2. Add shrimp to skillet and season with Chesapeake Bay seasoning.
  3. Cook shrimp 3-4 minutes, or until opaque. Remove from skillet and set aside.
  4. Heat oil in a large skillet over medium-high heat.
  5. Add sausage to skillet.
  6. Cook until browned, turning links frequently.
  7. Reduce heat to medium-low and add water to skillet.
  8. Cover and simmer for 12 minutes. Remove from skillet and set aside.
  9. Add onions and bell peppers to the same skillet and cook for 2 minutes.
  10. Add chopped sausage, zucchini, corn, and carrot and cook for additional 2 minutes.
  11. Stir in shrimp and garlic.
  12. Pour chicken stock into pan and stir until well-incorporated.
  13. Add salt and pepper.
  14. Remove from heat.
  15. Top with parsley and serve over rice if desired.
  16. Enjoy!
 

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