Favorite Recipes: Shrimp and Sausage

Recipe Author

Name: Cindy S. (petmommy)
Total Recipes: 4

Details

Title:

Shrimp and Sausage

Dish: One-dish Meals
Dish Type: Seafood
Cooking Method: Stove Top
Diet: Light
Difficulty: 1 / 10
Servings: 2 - 4
Prep Time: 10 - 15 Minutes
Cook Time: 30 - 40 Minutes

Ingredients
  • 1 lb - Bag BirdsEye Pepper Stir Fry
  • 1 lb - Hillshire Polska Kilbasa or Beef Sausage
  • Dash - Salt & Pepper to taste
  • 1 Tsp - Worchestershire Sauce to taste
  • 1 Tbls - Any Brand of Smoke Flavor
  • Dash - Garlic Powder
  • Dash - McCormicks All Spice
  • 1 Tbls - Olive Oil
  • 1 Pkg - Shrimp flavor Raman Noodles
Directions

Place frozen shrimp bag in a bowl of cool water to loosen and slightly thaw.

Slice sausage on an angle about 1" thick.

Measure Olive Oil in Large skillet (Frying Pan) and heat to where sausage slightly sizzles - DO NOT OVER HEAT OIL !

Cook Sausage lightly brown on both sides, making sure it is coated with olive oil.

Add frozen BirdsEye Pepper Stir Fry and stir thoroughly - Cook for about 5 minutes.

Add garlic powder, All Spice, salt & pepper.

Mix - in a measuring cup - Worchestershire and Smoke Flavor with 1/4 cup of water - stir and add to frying pan mix - stir thoroughly!

Add shrimp last as they are already cooked and will shrivel if added to soon - stir all ingredients thoroughly, cover and simmer for about 10 - 15 minutes.

While veggies are cooking with sausage cook Raman Noodles according to package directions.

Everything should be ready at about the same time. Spoon Shrimp/Sausage/Veggies over Raman Noodles &  ENJOY !  Please see Notes !!!!


Notes

**** McCormicks All Spice may be renamed - Salt Free All Purpose Seasoning****

I could not find the new name (or the old) in any of the stores in my area, so I went to  www.mccormick.com and ordered several bottles as we use this in everything !!!


Member Comments

Leave a comment about this recipe...

MiMi-G
8/26/2008 2:27 PM ET
Another great recipe to pass along to my sister. Thanks!
katzpawz
8/24/2008 5:59 AM ET
Can you tell us how many and what size and type shrimp we should use or is it a secret? (Sorry, I couldn't resist kidding around!)