Think cooking healthy has to take forever? Around here, we don't.
Recently, we found a great little stand at Central Market that sells delicious turkey of all kinds! And while the blueberry maple turkey breakfast sausages are a personal favorite, we wanted to expand our horizons and try something a little different.
So with our chipotle turkey sausage in hand, we made a stop at Meck's produce stand and headed home to see what we could whip up.
Surf & Turf Skillet
- 2lb. bag of frozen shrimp (deveined and defrosted)
- 1lb. turkey sausage
- 1 small head of broccoli, chopped
- 3 peppers, color of your choosing
- 1 small onion
- 1/4 cup chicken stock, low sodium
- 1/4 cup coconut amigos (or low-sodium soy sauce)
- 2 garlic cloves, minced
- 1 TBSP olive or coconut oil
- 1/2 tsp paprika
- 1/2 tsp cumin
- black pepper, to taste
- 1/8 tsp cayenne pepper (optional)
- pinch of red pepper flakes (optional)
- fresh or dried parsley, to taste
- Heat a large skillet over medium-high heat with some olive oil/coconut oil
- Season shrimp with paprika, cumin, cayenne and red pepper flakes
- Cook shrimp about 3-4 minutes until opaque – remove and set aside
- Cook onions and bell peppers in skillet with 2 Tbsp of olive/coconut oil for about 2 minutes
- Add sausage and broccoli to the skillet, cook another 2 minutes
- Put cooked shrimp back into skillet along with the garlic, and cook everything together until cooked through and marinated
- Add chicken stock and coconut aminos to pan and mix through to moisten everything
- Add ground pepper and red pepper flakes to taste
- Remove from heat, garnish with parsley and enjoy!
This recipe is quick, easy, absolutely delicious and serves 2 for an entire week. The recipe can easily be divided in half for a smaller serving if you're only feeding a few mouths or don't like the idea of leftovers.
If you're looking for a lower-carb option, keep the recipe as-is, otherwise, feel free to pair this protein and veggie duo with some rice (pictured) or sweet potatoes for a carbohydrate kick!!
We like to keep recipes like this on standby depending on what we have in the freezer and what veggies are in season. Feel free to adapt according to what you enjoy - mushrooms, zucchini, water chestnuts - go crazy!
See? Health can be fun (and fast).