Yield: 4 servings
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 4 large (3 oz each) sausage links, thinly sliced (I use cajun-style andouille sausages)
- 2 cups Pomi chopped tomatoes (or one 14-oz can pure tomato puree)*
- 1 teaspoon coarse kosher salt (or ½ teaspoon fine sea salt)
- ½ teaspoon black pepper
- 1 teaspoon coriander
- ½ teaspoon crushed red peppers
- 16 oz raw shrimp, frozen, briefly rinsed in cold water to separate them
- Chopped parsley for garnish
- Heat the olive oil over medium heat, about 3 minutes.
- Add the tomato paste, garlic, paprika and cumin. Cook for 30 seconds.
- Add the sausage slices and cook until browned, about 5 minutes.
- Stir in the tomatoes, salt, pepper, coriander and crushed red peppers. Increase heat to high and bring to a boil.
- Add the shrimp. Cover, reduce heat to medium and cook until opaque, about 10 minutes (5 minutes if shrimp are not frozen).
- To serve, spoon over rice, cauliflower rice or spaghetti squash.
*Pomi is a brand of Italian tomatoes, available at Whole Foods and at some supermarkets. These tomatoes are noticeably sweeter than local tomatoes, so if you use canned tomato puree, you might want to taste for acidity and add a tablespoon of honey or maple syrup to balance out the flavors.
Nutrition Per Serving
Calories: 317; Fat: 16g; Saturated fat: 3g; Carbohydrates: 8g; Sugar: 1g;Sodium: 875mg; Fiber: 2g; Protein: 34g