Super Simple Shrimp and Sausage
This is a quick and easy recipe that you can whip up on a hectic weeknight! I had steamed rice cooked from the night before, which made this dish easy to make in under 20 minutes! Using turkey sausage made this meal healthy!
This is a quick and easy recipe that you can whip up on a hectic weeknight! I had steamed rice cooked from the night before, which made this dish easy to make in under 20 minutes! Using turkey sausage made this meal healthy!
- salt and pepper to taste
- 1 1/2 cups chicken broth
- 2 medium tomatoes chopped
- 1-2 tablespoons olive oil
- 2 stalks celery diced
- 1/2 pound shrimp peeled
- 1/2 link turkey sausage sliced
- 1/2 small onion diced
- 1 small green or red pepper diced
- 1 tsp fresh garlic, peeled diced (or dash of powdered)
- 1/4 cup fresh parsley or dried
- rice steamed
- Carbohydrate 79.8824863212043 g
- Cholesterol 107.4450503 mg
- Fat 6.79840350033467 g
- Fiber 2.86385000083128 g
- Protein 25.0200412940235 g
- Saturated Fat 1.30416237171315 g
- Serving Size 1 1 Serving (384g)
- Sodium 668.724856998981 mg
- Sugar 77.018636320373 g
- Trans Fat 0.958050172154448 g
- Calories 492 calories
Step-by-step
- Add 1 T olive oil to hot pan and saute turkey sausage until browned on both sides.
- Remove and add 2nd T of olive oil to pan and saute onion, green pepper and Celery until translucent and just soften, but with a slight crunch (they will soften when simmered later).
- Add Garlic and saute for just 1 minute more.
- Add chicken stock to de-glaze the pan.
- Add spices (parsley and s/p) and taste.
- Add shrimp and cook until shrimp turns pink but still has a "C" shape.
- Do not over cook, this only takes about a minute on each side.
- Add turkey sausage back in (along with some of those delicious juices that collected) and the chopped tomatoes.
- Heat through.
- Serve over rice.
- You can sprinkle some spare parsley on the top if you'd like to garnish.
Pulling shrimp from heat precisely when the protein curls into a loose C-shape prevents the texture from turning rubbery. Cooking these crustaceans takes roughly sixty seconds per side in a screaming hot skillet. Overheating shellfish destroys their moisture rapidly, yielding a tough bite regardless of the surrounding sauce. Monitoring visual cues on the exterior matters more than watching the clock.
Pairing this protein-forward skillet preparation with a neutral grain balances the intense savory notes from the browned turkey sausage and reduced chicken stock. Steamed long-grain white rice or jasmine rice absorbs the seasoned liquid pooling at the bottom of the bowl. Alternatively, cauliflower rice provides a lower-carbohydrate base, though it requires a quick dry-saute beforehand to prevent excess moisture from diluting the tomato broth.
Standard wide skillets work well here by providing enough surface area to brown the sliced sausage without overcrowding the pan. Cast iron retains heat effectively, though stainless steel allows for easier monitoring of the fond during the chicken broth deglazing step. If burners run hot, reduce the flame to medium-low during the garlic saute to prevent bitter charring within the sixty-second window.
Leftovers keep safely in an airtight container in the refrigerator for up to three days, though shrimp toughens upon reheating. Reheating portions gently over low heat with a splash of water prevents the seafood from overcooking a second time. Freezing is not recommended due to the delicate texture of both the tomatoes and the shrimp once thawed.
