Shrimp Sausage Stir Fry Recipes

SHRIMP AND SAUSAGE STIR-FRY RECIPE BY TASTY

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!

SHRIMP & SAUSAGE STIR-FRY

Steps:

• Peel and devein shrimp and then cut into bite size pieces. Cut sausage into bite size pieces, fry and drain on paper towel. Set aside. Slice and cook carrots to just a little tender.
• Heat a large saute skillet. When hot add olive oil, butter, minced garlic, and shrimp. Saute for about 3 minutes. Add cooked sausage pieces, carrots, broccoli, noodles and saute for 2 minutes.
• Mix together chicken broth, wine, and lemon juice and add to the pan. Heat for approximately 2 minutes and then add parmesan cheese. Stir and serve.

SHRIMP AND CABBAGE STIR-FRY

Steps:

• Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.
• Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
• Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.

SMOKED SAUSAGE STIR-FRY

Steps:

• In a nonstick skillet or wok, stir-fry sausage in oil over medium heat until lightly browned, about 10 minutes. Add the peppers, onion and seasonings. Cover and cook for 10 minutes or until the vegetables are crisp-tender, stirring occasionally. Add the tomatoes; cook 1 minute longer. Serve over rice.

SAUSAGE STIR-FRY

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.

SHRIMP STIR-FRY

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

SHRIMP AND TURKEY SAUSAGE STIR-FRY

Steps:

• In a wok, heat grape seed oil over medium high.
• Stir-fry onion and ground black pepper until onion becomes transparent. Add turkey sausage and stir-fry for about 3 minutes.
• Stir in all bell peppers, Worcestershire sauce, shrimps and sea salt. Stir-fry until peppers turn soft and shrimps are cooked and turn red.
• Serve hot with rice.

CHINESE SAUSAGE AND SHRIMP FRIED RICE

Steps:

• Combine rice and water in a bowl and swish with your hands until water is cloudy. Drain and repeat several times until water is clear. Combine the rice with 11/4 cups water and cook, covered, over medium heat until tender, 25 to 30 minutes. Fluff and set aside.
• Combine shrimp and wine in a bowl and let stand 5 minutes. Heat vegetable oil in a skillet and stir-fry sausages and ginger for 4 to 5 minutes. Add shrimp and stir-fry just until partially pink, about 1 minute.
• Add cooked rice to skillet and mix gently. Form a well in the middle and pour in the eggs. Let them set a bit, then scramble by stirring occasionally. When they are soft set, stir them into the rice. Season with salt and pepper.
• Spread out the rice and let cook, undisturbed, until a crust forms, about 1 minute. Break up the crust and stir, then cook until another crust forms. Repeat 2 or 3 times. Stir in green onions and sesame oil.