Shrimp and Sausage Vegetable Skillet


Shrimp and Sausage Vegetable Skillet


– 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


– 1 tablespoon olive oil

– 1 ¼ cup red bell pepper – diced

– 1 cup asparagus – sliced

– 2 cups zucchini – diced

– 2 tablespoon vegetable broth



First, prepare all the ingredients. Slice the sausages and set aside. Slice the yellow squash about 1/4 inch slices. Remove the tough ends of the asparagus and cut in half or third making sure that the cuts are somewhat the same size. Slice the onion or shallot(s) and set aside.

For the shrimp, clean and deveined. Rinse quickly in a prepared lemon water bath. (Do not soak the shrimp.) Pat dry and place in a bowl. Season the shrimp with olive oil, and Noubess Fish and Seafood Seasoning.

Heat the oil in the cast-iron skillet under medium heat. Add sausages and cook until golden brown on both sides. Remove and place on a plate.

Add the shrimp to the skillet and cook until pink for about 3 - 4 minutes. Remove and place it on the plate.

Add more oil if necessary

Add the onion or shallot. Add the asparagus and the yellow squash to the pan. Sprinkle the veggies with Noubess Garlic and Herb Seasoning. Cook for about 3 - 4 minutes. Do not overcook the veggies. They must stay crunchy as they will taste much better.

Add the shrimp and sausages to the vegetables. Add very little hot water to just deglaze the pan. Mix all the ingredients together and season to taste. Let cook for another 2 - 3 minutes. and remove from the heat.

Squeeze fresh lemon juice over the food or sprinkle 

lemon zest. Serve immediately.

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