Shrimp & Chicken Sausage Salad:
I love discovering new recipes that are simple yet pack award winning flavors in every bite. I found this recipe in Cooking Light magazine and changed it to include (as I so often do) what I had readily available in my kitchen. Mixing shrimp, chicken sausage, a vegetable medley with a dash of hot chile sauce, fresh garlic, grated lemon rid and lemon juice gives this dish the fireworks impact of a tasty but different culinary experience.
Do yourself a favor and try this Shrimp & Chicken Sausage Salad recipe…and don’t forget to send me some feedback on how you like it.
Keep it simple this week.
Ali in the Valley
Photo by: Ali
Shrimp & Chicken Sausage Salad Recipe: (Adapted from Cooking Light magazine)
1 lb. large shrimp, peeled
2 cups fresh corn kernels (1 frozen bag of corn kernels)
1/3 cup chopped green onions
1-2 tbs. chili sauce
3 tsp. minced garlic
1 cup of shitake mushrooms (soften & finely chopped)
2 oz. thinly sliced chicken sausage
1 cup chopped fresh basil leaves, divide
2 cups yellow & red grape tomatoes, halved and divided
1.5 tablespoons olive oil
Salt & Pepper to taste
Combine first 7 ingredients in a large bowl. Add 1/4 cup chopped basil and half of the tomatoes (both red and yellow); toss shrimp mixture gently to combine.
Heat a large skillet over high heat. Add olive oil to pan; swirl to coat. Add shrimp mixture to pan and cook for 4 minutes or until shrimp turn pink, stirring frequently.
Place about 1 1/2 cups shrimp mixture in each of 4 shallow bowls, and sprinkle each serving with 1/2 teaspoon grated lemon rind, 1 1/2 teaspoons lemon juice, 6 tomato halves, and garnish with 1 tbs. chopped basil.