Shrimp and Sausage Paella
Ingredients
- ½ lb peeled and deveined, large raw shrimp
- 1 Tbsp olive oil, divided
- 1 chorizo chicken sausage link, sliced
- 1 small red bell pepper, chopped
- ½ cup chopped onion
- 1 Tbsp tomato paste
- 1 clove garlic, minced
- ½ cup low-sodium chicken broth
- 1¾ cups cauliflower crumbles
- ¼ tsp pepper
- ¼ tsp saffron (optional)
- ⅛ tsp ground turmeric
- ⅛ tsp salt
- ⅔ cup frozen green peas
- 1 Tbsp chopped fresh parsley
Instructions
- Pat shrimp dry with a kitchen towel or paper towels. Cook shrimp in ½ Tbsp hot oil in a large cast-iron skillet over medium-high heat 3 to 5 minutes or until shrimp turn pink. Transfer to a plate; keep warm.
- Sauté sausage, bell pepper, and onion in ½ Tbsp hot oil over medium-high heat 6 to 8 minutes or until onion is tender. Add tomato paste and garlic; cook 30 seconds, stirring.
- Stir in broth, cauliflower, pepper, if desired, saffron, turmeric, and salt. Reduce heat, and simmer 10 minutes or until cauliflower is tender.
- Stir in shrimp and peas; cook 3 minutes or until thoroughly heated. Sprinkle with parsley.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
320
|
320
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 29 | 29 |
| Carb (g) | 19 | 19 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 725 | 725 |
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This recipe selected from the eMeals Low Carb Meal Plan.
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