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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Deep South Shrimp and Sausage

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

 

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: 3/4 cup)
  • Cook time:9 Minutes
  • Prep time:6 Minutes
  • Other:2 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 18%
  • Fat: 3g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 19.7g
  • Carbohydrate: 7.6g
  • Fiber: 0.6g
  • Cholesterol: 147mg
  • Iron: 2.8mg
  • Sodium: 701mg
  • Calcium: 48mg
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Deep South Shrimp and Sausage recipe

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