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Deep South Shrimp and Sausage

Photo: Oxmoor House
Prep time 6 mins
Cook time 9 mins
Other time 2 mins
Yield

4 servings (serving size: 3/4 cup)

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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