Smoky Shrimp & Sausage with Roasted Mini Sweet PeppersMonday, July 30, 2012
Sausage and peppers over rice is a tasty & quick dish to prepare which makes it a good choice for weekday dinners. From what I remember we grew up on variations of smoked sausage or Linguiça sauteed with onions and peppers, and the leftovers often appeared the next day over scrambled eggs for breakfast. This week I picked up some great chicken sausage, and a pound of jumbo shrimp on sale. I decided to kick up a no-frills dinner into something that is still easy enough to prepare on a work night, but is special enough to serve for guests. I also wanted to keep it healthy, so you'll notice I am using chicken breast sausage, very little oil and no additional salt.The shrimp, sausage, onions and pepper combination will make you think jambalaya visually, but the smoked paprika and lemon really adds an element of flavor that is more like Paella, especially when served over yellow rice (mine was flavored with turmeric instead of saffron.) I grilled mini sweet peppers before for my pineapple salsa, but I've gotta say roasting really brought out the sweetness a little better. I found a bag of peppers on sale for $3, which is about half off, but if they're too expensive where you shop just use red and yellow bell peppers. It's funny, I've been brainstorming ideas all week to come up with something new and exciting to do with this chicken sausage, but sometimes the best meals are the ones that bring us back to tried & true classics.
Return sausage and onions to the pan. Add the roasted peppers, fresh parsley and mint. Reduce heat, gently stir to incorporate all ingredients and simmer for an additional 2 - 3 minutes. I loved how the shrimp ended up making its own sauce as it cooked, so I didn't need to add any broth! Finish by squeezing the remaining fresh lemon juice. Serve hot over brown rice.