Ingredients
FOR THE SHRIMP AND SAUSAGE
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
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Instructions
In a bowl, add shrimp, salt, pepper, red pepper flakes, onion powder and paprika. Mix everything well.
overhead view of a large glass bowl containing shrimp and spices
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.
overhead view of cast iron skillet containing shrimp and sausage
In the same skillet smoked sausage and cook for 3-5 minutes. Set aside.
overhead view of a cast iron skillet containing sausage
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!
overhead view of a cast iron skillet containing shrimp and sausage
