Shrimp With Sausage and Tomatoes
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 pound Italian sausage links, casings removed
- 2 medium onions, sliced
- 1 28-ounce can diced fire-roasted tomatoes
- 20 peeled and deveined medium shrimp
- 1 cup frozen peas
- kosher salt and black pepper
Directions
- Cook the rice according to the package directions.
- Meanwhile, heat the oil in a large saucepan over medium heat.
- Add the sausage and onions and cook, breaking the sausage up with a spoon and stirring the onions occasionally, for 10 minutes.
- Add the tomatoes (and their juices), shrimp, peas, ½ teaspoon salt, and ¼ teaspoon pepper.
- Simmer, stirring occasionally, until the shrimp are opaque throughout and the sauce has slightly thickened, 3 to 5 minutes. Serve over the rice.
Nutritional Information
- Per Serving
- Calories 572Calories From Fat 212
- Fat 24g
- Sat Fat 7g
- Cholesterol 79mg
- Sodium 1,469mg
- Protein 25g
- Carbohydrate 62g
- Sugar 11g
- Fiber 5g
- Iron 5mg
- Calcium 94mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
To easily remove sausages from their casings, cut down the length of the links with a paring knife, remove the meat, and discard
the casings.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
