CAJUN SHRIMP, SAUSAGE AND VEGETABLES

Dora Terry told the group attending the March Cooking with Seafood that she sometimes gets ideas of ways to cook shrimp by looking at the internet. Then she changes those recipes to suit her own taste.

This dish needs a little prep time to slice all the vegetables and sausage. If you buy whole shrimp or tails, you need to peel the shrimp first. If they are large shrimp, you might want to devein them too. (Tip: some fresh seafood markets will peel and devein the shrimp for a small charge to save you the time.)

Cook time will depend on method of cooking. You can put all your ingredients in a foil-covered pan on the grill, a sheet pan in the oven at 400, or even a skillet on the stove top at medium-high.

Note: as a one pan dish, the sausage and shrimp will cook quicker than the vegetables. In general, you want to make everything cook for the same length of time, so the harder the vegetable, the smaller it should be cut. For example, summer squash will cook faster than carrots.

Ingredients:

• 1 pound fresh shrimp

• 1 pound beef sausage

• 2 medium zucchini

• 2 medium yellow squash

• ½ bunch asparagus, cut into thirds

• 2 bell peppers, cut into 1-in cubes

• 1 medium onion

• 2 Tbls olive oil

• 2 Tbls of your favorite Cajun seasoning

Place all desired vegetables and sausage into a large bowl and toss with olive oil and seasonings. Place into chosen pan for cooking. After 7-10 minutes (check texture of vegetables), add the shrimp for about 3-5 minutes. Dish is done when the shrimp are just starting to turn pink. Remove from heat.

Serve alone or over rice.

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