Paleo Shrimp & Sausage Skillet

This is a really quick dish that you can adapt to the season you’re cooking in.  The original recipe called for red and yellow peppers (that would be good too – but I thought we could use a departure from peppers).  We swapped in seasonal veggies like butternut squash, zucchini, carrots and brussels sprouts to make this a hearty plant based meal.  My version calls for chicken apple sausage but you could use whatever lean sausage you prefer.

Ingredients:

  • 1 lb of medium or large shrimp (peeled and deveined)
  • 1 lb chicken apple sausage (I like Aidells brand)
  • 1 yellow squash, cut into half moon pieces
  • 1 1/2 cups brussels sprouts, halved (or other seasonal veggies)
  • 1/2 of a medium yellow onion, diced
  • 1/4 cup low sodium chicken stock
  • 2 zucchini, cut into half moon pieces
  • 2 garlic cloves, diced
  • Salt & pepper to taste
  • Pinch of red pepper flakes
  • 2 tsp Old Bay Seasoning (I had none so I used cayenne pepper and smoked paprika instead)
  • Olive oil or coconut oil
  • Chopped fresh parsley (optional)

Directions:

Heat a large skillet over medium-high heat with some olive oil or coconut oil. Season shrimp with Old Bay Seasoning (or DIY with cayenne pepper, smoked paprika and black pepper and cook until they turn pink.  Remove from heat and transfer to a bowl to set aside.  In the same pan add onions and Brussels sprouts with 2 tsp of olive or coconut oil.  Cover and let veggies soften for about 5-6 minutes. Add sausage, squash and zucchini to the skillet, cook another 3-4 minute.  Add cooked shrimp and garlic last and let simmer for 1-2 minutes, stirring to combine.   Add chicken stock mix through until everything is coated.  Salt and pepper to taste and some optional red pepper flakes.  Garnish with fresh parsley if preferred.

Makes 4 servings.