Holy insert four letter word here. This was spicy. TOO spicy for me so in the recipe I included, I reduced the Siracha. Drew said it was fine, but that man eats bugs and roadkill when he's in the field so I don't take him too seriously. I am feeling SO Freaking Fantastic lately I can hardly contain myself. If someone had shoved AdvoCare down my throat (like literally, opened my mouth and made me eat it) 2 years ago, I can't imagine the productivity I could have had. Alas here I am. No longer too tired to cook and clean and sword fight and run and workout and shop and.. you get the point. So I figured i'd play chef Paula (she's my favorite) minus the butter in the kitchen tonight and try to come up with my own spin on a shrimp stew that could incorporate some rice because I was really craving it. That's all for today. Short, Sweet and to the point. If you follow me on Facebook you know the Fedex guy through my day off at 11am so I am still playing catchup.
1 1/2 lbs raw shrimp, peeled & deveined
1 pound nitrate free sausage (is it still hunting season?? I bet some deer sausage would be muy bueno in this.. don't correct my Spanish if it's wrong. You knew what I meant.)
2 tbsp olive oil
1 cup onion, diced, or just one onion cut up
1 clove garlic, minced
1/4 cup roasted red pepper, diced (they make this in a can too.. HOW EASY just make sure there isn't anything crazy added to it and it doesn't have 300% of your daily sodium)
(1) 14 oz can diced tomatoes w/ chili’s -- super cheat I went with Rotel.
1/2 cup almond milk
1/2 cup coconut milk
2 Tbl Sriracha hot sauce-- or just one. I regret not doing one
2 Tbl fresh lime juice
salt and pepper to taste
Instructions
Add olive oil to saucepan over medium heat. Saute onions until translucent, then add the garlic and peppers and cook for about 5 minutes or until they are soft. Add the tomatoes, shrimp and sausage to the pan and simmer gently until the shrimp turns opaque (this means they aren't grey anymore for my non kitchen non cooking non seafood friends). Pour in the coconut milk, almond milk and Sriracha sauce, and cook for about 5 minutes on LOW. Add lime juice and salt and pepper as needed. Serve over brown rice or as a stew. Have a beer. By the time you're reading this is probably Wednesday. You're halfway through the week.. reward yourself.
1 pound nitrate free sausage (is it still hunting season?? I bet some deer sausage would be muy bueno in this.. don't correct my Spanish if it's wrong. You knew what I meant.)
2 tbsp olive oil
1 cup onion, diced, or just one onion cut up
1 clove garlic, minced
1/4 cup roasted red pepper, diced (they make this in a can too.. HOW EASY just make sure there isn't anything crazy added to it and it doesn't have 300% of your daily sodium)
(1) 14 oz can diced tomatoes w/ chili’s -- super cheat I went with Rotel.
1/2 cup almond milk
1/2 cup coconut milk
2 Tbl Sriracha hot sauce-- or just one. I regret not doing one
2 Tbl fresh lime juice
salt and pepper to taste
Instructions
Add olive oil to saucepan over medium heat. Saute onions until translucent, then add the garlic and peppers and cook for about 5 minutes or until they are soft. Add the tomatoes, shrimp and sausage to the pan and simmer gently until the shrimp turns opaque (this means they aren't grey anymore for my non kitchen non cooking non seafood friends). Pour in the coconut milk, almond milk and Sriracha sauce, and cook for about 5 minutes on LOW. Add lime juice and salt and pepper as needed. Serve over brown rice or as a stew. Have a beer. By the time you're reading this is probably Wednesday. You're halfway through the week.. reward yourself.