Zuchinni Kielbasa And Shrimp Dish Recipes

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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

SHRIMP AND KIELBASA SKILLET



Shrimp and Kielbasa Skillet image

Provided by paleobailey

Time 20m

Number Of Ingredients 15

1 pound shrimp, thawed, tail-off
1/2 average size kielbasa sausage link (about 8 ounces), sliced
1/2 green pepper, diced
1/2 red pepper, diced
1/2 onion, diced
1 zucchini or summer squash, halved the long way and sliced
1/2 cup chicken stock
2 tablespoons avocado oil or regular olive oil
1 tablespoon Old Bay seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon red pepper flakes
1 teaspoon tapioca flour/starch
1/2 cup Nutpods Original or almond milk
Parsley or cilantro to garnish

Steps:

  • Heat skillet over medium heat with 1 tablespoon olive oil
  • Add shrimp and 2 teaspoons Old Bay seasoning
  • Cook for 2 minutes until opaque
  • Remove from skillet and set aside
  • Add 1 tablespoon oil, onions and pepper to skillet
  • Cook 4 minutes until they start to soften
  • Add in zucchini, kielbasa, salt, pepper and red pepper flakes
  • Cook for 4-5 minutes
  • Add shrimp back in with chicken stock. Bring to a simmer
  • Allow to simmer for 2 minutes, stirring occasionally
  • Move meat and veggies to the side, creating a small open space on the skillet
  • Add Nutpods or almond milk with the tapioca starch
  • Use a fork to combine together until starch isn't clumpy
  • Stir into meat and veggies with remaining 2 teaspoons of Old Bay seasoning, giving it a nice creamy consistency
  • Remove from heat, garnish and serve!

MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI



Mediterranean-Style Sauteed Shrimp and Zucchini image

Provided by Suzy Karadsheh

Categories     Entree

Time 22m

Number Of Ingredients 16

1 ½ tbsp dry oregano
1 tsp ground cumin
1 tsp ground coriander
½ tsp sweet paprika
1 lb large shrimp (prawns, peeled, and deveined)
2 tbsp Extra virgin olive oil
½ medium red onion (thinly sliced)
5 garlic cloves (minced and divided)
1 bell pepper (cored and sliced into sticks)
1 to 2 zucchini (halved length-wise, sliced into ½ moons (you can use 1 zucchini and 1 yellow squash))
1 cup cooked chickpeas (from canned chickpeas, drained)
1 ½ cups cherry tomatoes (halved)
Pinch kosher salt
Pinch black pepper
1 large lemon (juice of)
Handful fresh basil leaves (torn or sliced into ribbons (you can use a different herb, depending on what's available to you))

Steps:

  • In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)
  • Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)
  • In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)
  • Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)
  • Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).
  • Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.

Nutrition Facts : Calories 298.7 kcal, Sugar 7.2 g, Sodium 455 mg, Fat 10.4 g, SaturatedFat 1.4 g, Carbohydrate 23.9 g, Fiber 6.9 g, Protein 29.3 g, Cholesterol 285.8 mg, UnsaturatedFat 7.8 g, ServingSize 1 serving

ZUCCHINI AND KIELBASA



Zucchini and Kielbasa image

For a skillet supper that's hearty enough to satisfy the biggest appetites in your house, try this recipe from Norma Fick. "I like to serve this dish with corn bread muffins," reports the Decatur, Illinois cook.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

2 small zucchini, cut into 1/8-inch slices
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons olive oil
1 pound smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/2-inch slices
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
2 teaspoons Italian seasoning
1/8 teaspoon crushed red pepper flakes

Steps:

  • In a large skillet, saute the zucchini, onion and green pepper in oil until crisp-tender. Stir in the remaining ingredients; cook until heated through.

Nutrition Facts : Calories 350 calories, Fat 26g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1185mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.

ZUCHINNI, KIELBASA AND SHRIMP DISH



Zuchinni, Kielbasa and Shrimp Dish image

This dish was given to me from a co-worker last year. I make it often. It's easy, fast and Delicious. You can serve it over rice, Fettucine or all by itself in a bowl. It's great to cook on your grill in a large chicken fryer (stainless steel of course) or on top of your stove. You must give this a try. Real Comfort Food. Great for a Football game!

Provided by therockmiester

Categories     One Dish Meal

Time 1h

Yield 4-6 Bowls, 4-6 serving(s)

Number Of Ingredients 18

2 lbs kielbasa (cut into chunks, you can use Hillshire, Smoked or Fresh)
1/4 cup olive oil
3 zucchini (cut into 1/4 inch slices)
2 yellow squash (cut into 1/4 inch slices)
2 red peppers (cut into slices or cubed)
2 yellow peppers (cut into slices or cubed)
2 green peppers (cut into slices or cubed)
1 large onion (chopped large)
16 ounces frozen corn (leave frozen)
1 lb shrimp (pre-cooked is fine more shrimp if you like)
16 ounces tomato sauce
8 ounces tomatoes (bits)
1 teaspoon garlic
1 teaspoon oregano
1/2 teaspoon red pepper flakes (or what ever you like)
salt (to taste)
pepper (to taste)
1 teaspoon horseradish

Steps:

  • Prepare: Vegetables, Shrimp before hand and set aside.
  • In a large frying pan (18-20" wide is good) heat oil and start cooking the Kielbasa till almost done.
  • Add vegetables, cook till almost tender.
  • Add corn, shrimp and tomato sauce and bits.
  • Cover and saute till Kielbasa is done.
  • Add spices Especially the Red Pepper Flakes (horseradish is optional).
  • Stirring frequently to mix all ingredients so the flavors mix well.
  • After all is tender and done, you can serve over rice, noodles, or eat it just like it is.
  • This meal is great on the grill too.
  • You can add a hint of smoke if you like.
  • Add Kosher Salt and pepper.
  • Enjoy!

SKILLET ZUCCHINI AND SAUSAGE



Skillet Zucchini and Sausage image

I lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! -LaBelle Doster, Vancouver, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons vegetable oil
1/2 pound fully cooked smoked Polish sausage, cut into 1/2-inch diagonal slices
1 cup chopped onion
1 cup sliced celery
1/2 cup chopped green pepper
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
4 to 5 medium zucchini, sliced
4 to 5 medium tomatoes, coarsely chopped
Herb seasoning blend to taste

Steps:

  • Heat oil in a large skillet, lightly brown sausage. Add onion, celery, green pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender. Add zucchini and tomatoes; cook and stir until zucchini is just tender. Sprinkle with seasoning blend.

Nutrition Facts : Calories 313 calories, Fat 23g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 525mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 5g fiber), Protein 11g protein.

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