1-lb raw shrimp (large, peeled & de-veined), thawed and drained
1 pkg of Turkey Kielbasa Sausage, sliced in ¼ inch slices
1 large Green Pepper, diced
1 large Red Pepper, diced
1-2 Med Zucchini, diced
Measure with Your Heart:
Olive Oil & Butter for Sauteing
Fresh Minced Garlic
Salt & Pepper
- In large pan, sauté shrimp until light pink and have a slight c-shape with a nicely browned edge. As the water evaporate, season with salt, pepper, and if desired Cajun seasoning. Transfer cooked shrimp to a plate.
- If needed add more olive oil/butter and warm oil/butter until it is sizzling. Add Turkey Kielbasa Sausage and cook until slight brown on each side. Just before the sausage is done, add fresh minced garlic to sausage and sauté for another 2 minutes. Transfer cooked sausage to the same plate as shrimp.
- If needed add more olive oil/butter and warm until oil/butter is sizzling, add green pepper, red pepper, and zucchini. Sauté until slightly firm texture and season with salt and pepper. Add shrimp and sausage back in the pan with vegetables, toss and continue to sauté for another 1-2 minutes. Serve warm! Don’t overcook the vegetables to retain the color and crunch!
I love to serve this with a garden-fresh toss salad and my favorite low carb ranch dressing:
1 – T. mayo (I love Helman’s)
1 package of Hidden Valley Buttermilk Dressing
½ Cup of Low-Fat Cottage Cheese (I use 2%)
- Mix in a blender well until smooth, chill and serve. Keeps for 2 weeks in refrigerator. If you have some fresh dill add as well if you prefer.