Thursday, June 19, 2014

Sausage & Shrimp Tossed in a Mushroom Sauce

Serves: 2

Rice, instant- 1 1/2 cup
Water- 1 1/4 cup
Olive Oil- 1 teaspoon
All-Purpose Seasoning- 1 teaspoon

1.  In a sauce pan combine all ingredients and cook rice until tender. This should only take a few minutes. Cover and set aside 

Italian Sausage, your favorite- 2 links 
Shrimp, large- 10 peices
Portobello Mushroom- 1 cap
Mini Bell Peppers- 3 peppers 
Red Onion- 1/4 cup
Paprika- 1 teaspoon
All-Purpose Seasoning- 1 teaspoon
Lemon Juice- 2 Tablespoons 
Water- 1 1/2 cups 
AP Flour- 2 Tablespoons 
Vegetable Stock- 1 packet 
Olive Oil- 2 Tablespoons 

1. Heat the oil in a frying pan over medium high heat and add paprika and 1 teaspoon AP seasoning.  Meanwhile sliced sausage and add to hot oil. Allow to cook until almost cooked through and add shrimp and lemon juice. Cover and allow shrimp to cook for 3-4 minutes. 

2.  Add all vegetables and cook another 4-5 minutes. 

3.  Add water, vegetable stock packet, flour and stir. Allow mixture to come to a boil n reduce heat to simmer for 3 minutes to allow for flour to cook off and desired thickness is achieved. Taste and adjust with more All-Purpose seasoning if desired. 

4.  Separate rice onto 2 plates and pour sausage, shrimp and mushroom sauce over and enjoy.