This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten. Make sure the sausage is gluten-free.
"I know how to make sausage, and now that I've seen how laws are made, I'll stick with sausage." -Tom Colicchio, Chef
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.
Servings = 2 | Serving size =4 ounces shrimp with sauce
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.
This recipe also requires making Cilantro Pistou
This recipe makes good leftovers.
Serve with Brown Rice
|1 ounce||spicy sausage (finely diced)|
|1 medium||onion (sliced)|
|1 tsp||smoked paprika|
|1/2 tsp||chili powder|
|1/4 tsp||ground cumin|
|1/2 medium||red bell pepper (diced)|
|1 cup||no salt added shrimp or vegetable stock|
|8 ounces||shrimp (peeled and deveined)|
|1/4 cup||fresh cilantro|
Place a medium sauce pan over medium high heat.
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).
Serving size = 4 ounces shrimp with sauce
Servings = 2
Amount Per Serving
|Calories 252||Calories from Fat 58|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 20g||8%|
|Dietary Fiber 4g||19%|
|Vitamin A 71%||Vitamin C 202%|
|Calcium 9%||Iron 24%|
|Vitamin K 10 mcg||Potassium 678 mg|
|Magnesium 72 mg|