Shrimp, Chorizo and Bell Pepper Saute
with garden salad

Name: Shrimp, Chorizo and Bell Pepper Saute
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 1/2 Onions, red, chopped; 2 Bell peppers, any color, chopped; 7 oz Coleslaw mix, chopped; 6 oz Sausage, raw chorizo (sub andouille, chopped); 1 Tbsp Cilantro, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 1 1/2 tsp Cajun seasoning; 3/4 tsp Oregano, dried; 4 Tbsp Tomato paste; 3/4 cup Stock, any type; 2 tsp Lemon juice; 1/4 Onions, red, thinly sliced; 1 Tomatoes, medium, diced; 1 Cucumbers, medium, chopped; 2 hearts Lettuce, romaine (sub butterhead), chopped; 1 Avocados, chopped; 3 Tbsp Oil, olive; 2 tsp Vinegar, balsamic; 1 tsp Mustard, Dijon; 1/2 tsp Honey

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This Cajun-inspired saute has a bit of spice from chorizo and a flavorful mix of spices. Enjoy it with a fresh garden salad on the side.

Ingredients

Metric

Servings:

Shrimp, Sausage and Bell Pepper Saute:

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

Garden Salad:

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

Prep

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.

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Make

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!

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