Smoky Shrimp and Sausage

Servings: 2 | Serving size: 4 ounces shrimp with sauce

Cooking Time: 45 Minutes

This recipe can be multiplied and makes good leftovers.

This recipe also requires making Cilantro Pistou (optional). Serve over Brown Rice.

Ingredients

• 1 ounce spicy sausage (finely diced)
• 1 medium onion (sliced)
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 1/8 tsp salt
• 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).