Shrimp and Sausage Stew
























For Christmas, my best friend's family gifted Mike and I with a humongous bag of sausages! Kilos and kilos worth of yummy Kielbasa.

We could just enjoy it every morning for breakfast, but that would eventually be such a bore. Thinking of other ways to enjoy these delicious links, Shrimp and Sausage Stew was one of the dishes that immediately came to mind.


























To make this, you'll need:
sausages- chopped
shrimp- deveined and shelled. Check out my how-to here
a strip of bacon- of course I used Mad Meats
celery
garlic and onions
tomato- diced
bell pepper- diced
paprika, cayenne, thyme, salt and pepper
parsley
lemon- juice and zest


Saute the garlic and onions with the bacon. Render the bacon then add the tomato and bell pepper. Add the chopped sausages and sprinkle with paprika, cayenne, thyme, salt and pepper. Add a bit of water so you can scrape the brown bits at the bottom of the pan. This will make your stew even more flavorful. Let simmer for about 5 minutes.


Add the chopped celery and shrimp. Take the pot off the heat once you see the shrimp starting to turn white and orange. Sprinkle with gremolata (a combination of lemon juice, chopped parsley, lemon zest, and garlic). 

The photo above doesn't show the gremolata. After taking photos and tasting the dish, Mike suggested that a gremolata, instead of just plain parsley would be better. And I must say, it did taste better! It added a bright note to the dish.

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