Shrimp, Chorizo and Bell Pepper Saute
with garden salad
- Shrimp, peeled and deveined - 1 lb
- Onions, red - 1/2, chopped
- Bell peppers, any color - 2, chopped
- Coleslaw mix - 7 oz, chopped
- Sausage, raw chorizo (sub andouille, chopped) - 6 oz
- Cilantro - 1 Tbsp, chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Cajun seasoning - 1 1/2 tsp
- Oregano, dried - 3/4 tsp
- Tomato paste - 4 Tbsp
- Stock, any type - 3/4 cup
- Lemon juice - 2 tsp
- Onions, red - 1/4, thinly sliced
- Tomatoes, medium - 1, diced
- Cucumbers, medium - 1, chopped
- Lettuce, romaine (sub butterhead) - 2 hearts, chopped
- Avocados - 1, chopped
- Oil, olive - 3 Tbsp
- Vinegar, balsamic - 2 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Shrimp - Defrost, rinse, and pat dry.
- Onions (for both the saute and salad) / Bell peppers / Coleslaw mix - Prep as directed. Store onions for salad separately and combine other ingredients. (Can be done up to 4 days ahead)
- Sausage - Skip this step if using loose, raw sausage (like most chorizo). Otherwise, chop sausage and discard casings. (Can be done up to 3 days ahead)
- Tomatoes / Cucumbers - Prep as directed and combine. (Can be done 1 day ahead)
- Lettuce / Avocados / Cilantro - Prep as directed.
- Heat a Dutch oven with first part of oil over medium-high heat. Add shrimp and saute until cooked through, 3 to 4 minutes. Set shrimp aside and return pan to heat.
- Add second part of oil and then onions, peppers and coleslaw mix to heated oil. Saute until vegetables are beginning to soften, 2 to 3 minutes.
- Add Cajun seasoning mix and oregano and saute until spices coat vegetables.
- Add chorizo and stir to break into small pieces. Saute until chorizo begins to darken and release oil. Stir in tomato paste and stock and simmer until liquid reduces, 5 to 6 minutes.
- While saute simmers, whisk together olive oil, vinegar, mustard and honey. Toss with lettuce, onions, tomatoes, cucumbers and avocados just before serving.
- Remove chorizo from heat and stir in shrimp and lemon juice. Season with some salt and pepper.
- Top chorizo and shrimp saute with cilantro. Serve it with salad on the side and enjoy!
soooooo good! the quinoa gave it a nice pop! Used tilapia instead of shrimp because hubby doesnt like it but it was amazing!0 Helpful
Used shrimp, chicken and sausage. Family enjoyed it.0 Helpful
Subbed chicken for shrimp.0 Helpful
Absolutely an amazing dish. I love rice, but this is a keeper. Flavorful and just the right amount of heat. Will cook this again and again.0 Helpful
I skipped the salad and used cauliflower rice to make it a very tasty one-pot meal!0 Helpful
We forgot to get quinoa so we used white rice instead. I wasn't sure about this dish, but I actually liked it!0 Helpful