As much as I like booze, St. Patty’s day isn’t really my thing. I’m not a huge corned beef fan, so I opted to make this spicy, shrimp and sausage dish for dinner. I paired it with some red wine instead of beer, and am now chillin’ on the couch catching up on my TV from the week. I’ve been searching for some new “double protein” meals (that are also healthy) that fit into The Hubs diet. Since I LOVE Old Bay seasoning, I knew this one was a “must make.”
The Hubs is on a business trip in Vegas so I’m home with the dog party this weekend. I’m happy to announce the official END of my insane tax season stresses, and I’m very much looking forward to tackling some large projects that have been on the back burner for a while. I”ll be sharing the results shortly. I have a great idea for a celebratory blog post tomorrow if I can find the time to make it. I’m also thinking that its time to follow through on the new, short, haircut I’ve been contemplating for a while. Appointment is tomorrow at 2pm! We’ll see if I lose my nerve!
Deep South Shrimp and Sausage recipe from Cooking Light
- Cooking spray
- 3/4 pound peeled and deveined medium shrimp
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon freshly ground black pepper
- 1 cup refrigerated prechopped tricolor bell pepper
- 1 (6.5-ounce) link smoked turkey sausage, cut into 1/8-inch-thick slices
- 2 garlic cloves, minced
- 1/4 cup water
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp, seasoning, and black pepper, tossing to coat. Cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.
2. Return pan to medium-high heat. Coat pan with cooking spray. Add bell pepper; cook 2 minutes, stirring frequently. Add sausage; cook 2 minutes or until lightly browned, stirring frequently. Add reserved shrimp mixture and garlic. Cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; let stand 2 minutes.