Ingredients
1 tablespoon olive oil
3 cloves garlic – minced
1 lb raw shrimp deveined & shelled
kosher salt and freshly ground black pepper to taste
A pinch of crushed red pepper or red pepper flakes
1 teaspoon onion powder
1 teaspoon paprika
½ lb organic smoked sausage (nitrate-free) – sliced
FOR THE VEGGIES
1 tablespoon olive oil
1 ¼ cup red bell pepper – diced
1 cup asparagus – sliced
2 cups zucchini – diced
2 tablespoon vegetable broth
Instructions
In a bowl, add shrimp, salt, pepper, red pepper flakes, onion powder and paprika. Mix everything well.
In a cast iron skillet add 1 tablespoon of olive oil over medium heat.
Add garlic and sauté for 30 seconds. Add shrimp and sauté for about 4 minutes or until shrimp is cooked through. Be careful to not overcook them, otherwise they will have a rubbery texture. Set aside.
In the same skillet smoked sausage and cook for 3-5 minutes. Set aside.
In the same skillet, add 1 tablespoon of olive oil, all the veggies and vegetable broth. Reduce the heat to low-medium, close the skillet with a lid and let the veggies to cook for 2 minutes. Stir occasionally and cook for 5-minute more or until the veggies are tender.
Return shrimp and sausage back to the skillet and mix everything well to combine.
Garnish with fresh parsley.
In a cast iron skillet add 1 tablespoon of olive oil over medium heat.
Add garlic and sauté for 30 seconds. Add shrimp and sauté for about 4 minutes or until shrimp is cooked through. Be careful to not overcook them, otherwise they will have a rubbery texture. Set aside.
In the same skillet smoked sausage and cook for 3-5 minutes. Set aside.
In the same skillet, add 1 tablespoon of olive oil, all the veggies and vegetable broth. Reduce the heat to low-medium, close the skillet with a lid and let the veggies to cook for 2 minutes. Stir occasionally and cook for 5-minute more or until the veggies are tender.
Return shrimp and sausage back to the skillet and mix everything well to combine.
Garnish with fresh parsley.
Enjoy!
