Yes my friends, it seems… (shall I say it)… that spring has sprung?
To celebrate, meet the perfect recipe to add to your March repertoire. It’s dead on for when you’re just not sure if you want to sludge through the mud and leftover snow to dig out the ol’ grill but you want to keep things light and fresh. Because comfort food is so February and you no longer want to cry because you are deathly cold and stuck in the house eating carbs to find happiness (happy dance, happy dance, happy dance).
Alright. Back to the kitchen, dancing optional. Super light, super healthy, this Old Bay Skillet is just what you need to get one step closer to rocking that itsy bity teenie weenie yellow polka dot bikini on spring break. Or this suit (affiliate link) which, in my opinion, is even better. So chic!
Sigh, isn’t spring fun?
- 1 lb of medium or large shrimp (peeled and deveined)
- 6 oz of pre-cooked smoked sausage, chopped (choose your favorite)
- 3/4 cup diced red bell pepper
- 3/4 cup diced green bell pepper
- 1/2 of a medium yellow onion, diced
- 1/4 cup chicken stock
- 1 zucchini, chopped
- 2 garlic cloves, diced
- Salt & pepper to taste
- Pinch of red pepper flakes
- 2 tsp Old Bay Seasoning
- Olive oil
- Optional garnish: chopped parsley
- Heat a large skillet over medium-high heat with some olive oil. Season shrimp with Old Bay Seasoning and cook shrimp about 3-4 minutes until opaque – remove and set aside.
- Cook onions and bell peppers in skillet with 2 tbs of olive oil for about 2 minutes. Add sausage and zucchini to the skillet, cook another 2 minutes.
- Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute. Pour chicken stock into pan and mix through. Add salt, ground pepper, and red pepper flakes to taste. Remove from heat, garnish with parsley and serve hot!