Deep South Shrimp and Sausage

Oxmoor House
Deep South Shrimp and SausageRecipe
Photo: Oxmoor House

Our lightened version of low-country shrimp and grits is high on flavor and low in fat and calories.



4 servings (serving size: 3/4 cup)


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Cooking spray
3/4 pound peeled and deveined medium shrimp
1 teaspoon Old Bay seasoning
1/4 teaspoon freshly ground black pepper
1 cup refrigerated prechopped tricolor bell pepper
1 (6.5-ounce) link smoked turkey sausage, cut into 1/8-inch-thick slices
2 garlic cloves, minced
1/4 cup water


Prep: 6 Minutes
Cook: 9 Minutes
Other: 2 Minutes

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp, seasoning, and black pepper, tossing to coat. Cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.

2. Return pan to medium-high heat. Coat pan with cooking spray. Add bell pepper; cook 2 minutes, stirring frequently. Add sausage; cook 2 minutes or until lightly browned, stirring frequently. Add reserved shrimp mixture and garlic. Cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; let stand 2 minutes.

Created date

April 2009

Nutritional Information

Calories 142
Caloriesfromfat 18 %
Fat 3 g
Satfat 1 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 19.7 g
Carbohydrate 7.6 g
Fiber 0.6 g
Cholesterol 147 mg
Iron 2.8 mg
Sodium 701 mg
Calcium 48 mg