Shrimp And Sausage Stir Fry Recipe By Tasty

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SHRIMP AND SAUSAGE STIR-FRY RECIPE BY TASTY



Shrimp And Sausage Stir-fry Recipe by Tasty image

Here's what you need: oil, raw shrimp, chesapeake bay seasoning, sausage, water, yellow onion, red bell pepper, green bell pepper, zucchini, corn, carrot, garlic, chicken broth, salt, pepper, fresh parsley, rice

Provided by Betsy Carter

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons oil, divided
1 lb raw shrimp, peeled and deveined
2 teaspoons chesapeake bay seasoning
6 oz sausage
½ cup water
½ yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 zucchini, chopped
½ cup corn
1 carrot, diced
2 cloves garlic, minced
¼ cup chicken broth
½ teaspoon salt
¼ teaspoon pepper
fresh parsley, chopped, for serving
rice, cooked, for serving

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Add shrimp to skillet and season with Chesapeake Bay seasoning.
  • Cook shrimp 3-4 minutes, or until opaque. Remove from skillet and set aside.
  • Heat oil in a large skillet over medium-high heat.
  • Add sausage to skillet.
  • Cook until browned, turning links frequently.
  • Reduce heat to medium-low and add water to skillet.
  • Cover and simmer for 12 minutes. Remove from skillet and set aside.
  • Add onions and bell peppers to the same skillet and cook for 2 minutes.
  • Add chopped sausage, zucchini, corn, and carrot and cook for additional 2 minutes.
  • Stir in shrimp and garlic.
  • Pour chicken stock into pan and stir until well-incorporated.
  • Add salt and pepper.
  • Remove from heat.
  • Top with parsley and serve over rice if desired.
  • Enjoy!

Nutrition Facts : Calories 416 calories, Carbohydrate 19 grams, Fat 23 grams, Fiber 3 grams, Protein 31 grams, Sugar 6 grams

SASSY SHRIMP STIR-FRY



Sassy Shrimp Stir-Fry image

Red pepper flakes, ginger and garlic lend a spicy touch to this seafood stir-fry. Pea pods, carrots and Chinese cabbage give the dish a fresh taste that's more than welcomed as the season changes. -The L&T Home Economists

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

2 tablespoons cornstarch
1-1/2 cups reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons sesame oil
1 teaspoon grated orange zest
1 teaspoon canola oil
1 pound uncooked medium shrimp, peeled and deveined
1-1/2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 cup julienned carrot
2-1/2 cups chopped Chinese or napa cabbage
2 cups fresh peas pods
1/4 cup thinly sliced green onions
Hot cooked rice, optional

Steps:

  • In a bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, vinegar, honey, sesame oil and orange zest; set aside. , In a large nonstick skillet or wok, heat canola oil; stir-fry shrimp for 30 seconds. Add ginger, garlic and red pepper flakes; stir-fry 1-2 minutes longer or until shrimp turn pink. Remove and keep warm. , In the same pan, stir-fry the carrot for 1 minute. Stir broth mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the cabbage, peas, onions and shrimp mixture; heat through. Serve over rice if desired.

Nutrition Facts : Calories 219 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 896mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

SAUSAGE STIR-FRY



Sausage Stir-Fry image

Convenient frozen veggies and canned broth shorten prep time for this deliciously different stir-fry from Nykii Chouteau. "Smoked kielbasa provides the hearty change of pace," reports the Clermont, Florida cook

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, thinly sliced
2 garlic cloves, minced
1 to 2 tablespoons vegetable oil
1 pound fully cooked kielbasa or Polish sausage, halved lengthwise and sliced
1 package (16 ounces) frozen stir-fry vegetables, thawed
1 can (8 ounces) bamboo shoots, optional
2 tablespoons cornstarch
1/2 teaspoon cayenne pepper
1 can (14-1/2 ounces) beef broth
2 tablespoons soy sauce
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry onion and garlic in oil until tender. Add sausage, vegetables and bamboo shoots if desired; stir-fry until heated through. Combine cornstarch, cayenne, broth and soy sauce until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

Nutrition Facts :

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