{"id":10712,"date":"2010-03-04T12:34:52","date_gmt":"2010-03-04T16:34:52","guid":{"rendered":"http:\/\/foodembrace.com\/?p=10712"},"modified":"2010-03-04T12:34:52","modified_gmt":"2010-03-04T16:34:52","slug":"spicy-shrimp-and-sausage","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2010\/03\/spicy-shrimp-and-sausage\/","title":{"rendered":"Spicy Shrimp and Sausage"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/03\/OHC_spicy_shrimp_sausage2.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-10713\" title=\"Spicy Shrimp and Sausage\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/03\/OHC_spicy_shrimp_sausage2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/03\/OHC_spicy_shrimp_sausage2-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/03\/OHC_spicy_shrimp_sausage2.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Scott and I love seafood.\u00a0 Like LOVE it, in what probably results in something verging on ridiculous.\u00a0 I try to make sure that we have seafood at least twice a week since that is our preferred &#8220;animal&#8221; protein source.\u00a0 Tuesdays we have fish so that leaves another day free for whatever.<\/p>\n<p>And while I don&#8217;t eat a lot of meat, one thing I love is sausage.\u00a0 My love for it would be just a few levels down from seafood.\u00a0 Seafood I would eat everyday if you gave it to me, sausage I have to be in the mood for.\u00a0 I swear I&#8217;m not trying to make a joke with that statement.<\/p>\n<p>Sometimes those two wants just happen to collide with each other.<\/p>\n<p>I will tell you that because I love food so much, I am constantly thinking about it.\u00a0 I would guess this is the way most foodies behave.\u00a0 Wondering about your next meal, when you can get in the kitchen and create.\u00a0 Or maybe that&#8217;s just me?<\/p>\n<p>One day Scott asked me what we were having for dinner and my response was, &#8220;I&#8217;m not sure yet but I do know that some shrimp and sausage needs to find their way into my bellah right quick!&#8221;<\/p>\n<p>Once I had a base plan, knowing I was going to use shrimp and sausage, I started formulating a recipe around them.\u00a0 I decided I wanted something with a little bit of a kick and something saucy.\u00a0 Sort of a take on jambalaya a little bit.<\/p>\n<p>Then I realized that I also wanted to incorporate beer into the mix and well crap I needed to get a move on before I started drooling all over myself.<\/p>\n<blockquote><p><strong>Andrea&#8217;s Spicy Shrimp and Sausage<\/strong><\/p>\n<ul>\n<li>1\/2LB Kielbasa, cut into small bite size pieces<\/li>\n<li>2 Spicy chicken sausage links of your choice, also cut into bite size pieces<\/li>\n<li>1 Dozen medium sized shrimp, peeled (including removing the tail) and deveined<\/li>\n<li>1 Small onion, sliced thin<\/li>\n<li>1 Green pepper, sliced thin<\/li>\n<li>1 14.5oz Can of diced tomatoes (can use flavored if you prefer)<\/li>\n<li>1C Beer (dark, like a lager or red beer)<\/li>\n<li>1\/2TBSP Chili Garlic Sauce (from the Asian Foods aisle)<\/li>\n<li>2TBSP Tomato Paste<\/li>\n<li>Salt and pepper to taste<\/li>\n<li>1TBSP Worcestershire Sauce<\/li>\n<li>1tsp Chili Powder<\/li>\n<li>1 1\/2 tsp Garlic Powder<\/li>\n<li>1\/2 tsp Smoked Paprika<\/li>\n<li>Olive oil for sauteeing<\/li>\n<\/ul>\n<p>In a medium sized skillet (with high sides), drizzle a little bit of olive oil and heat over medium heat.\u00a0 Add in sausage and cook till they are browned and a bit crisp.\u00a0 Remove from pan and drain off excess oil if there is some.\u00a0 Then add in just a touch of olive oil and the peppers and onions.\u00a0 Season with seasonings and stir.\u00a0 Sautee just until they start to get soft, then add in the chili garlic sauce and tomato paste.\u00a0 Stir till everything is coated, and cook for about another minute.\u00a0 Add in the Worcestershire sauce and beer.\u00a0 Be careful when adding alcohol.\u00a0 Keep an eye out that you don&#8217;t get a flare up.\u00a0 Then add the sausage back in and combine.\u00a0 Allow to simmer for about 5 minutes, giving time for all the ingredients to marry and enjoy each other&#8217;s company.\u00a0 Add in the shrimp, stir, and cover with a lid.\u00a0 Cook until shrimp is pink and done, about 3-5 minutes.<\/p>\n<p>Give one final stir, pour mixture over rice, serve, and enjoy!<\/p><\/blockquote>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/03\/OHC-spicy_shrimp_sausage.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-10714\" title=\"Spicy Shrimp and Sausage \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/03\/OHC-spicy_shrimp_sausage-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/03\/OHC-spicy_shrimp_sausage-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/03\/OHC-spicy_shrimp_sausage.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>I don&#8217;t mind telling you that this dish was the flipping bomb-diggity.\u00a0 I literally could not stop eating it nor exclaiming loudly to Scott that this, &#8220;Is freaking awesome!&#8221;\u00a0 It was everything I hoped it would be, full of flavor, just a bit spicy, and totally saucy.<\/p>\n<p>I put this on top of some Jasmine rice but you can use whatever rice you like.\u00a0 Or maybe some noodles?<\/p>\n<p>If you don&#8217;t dig on beer or don&#8217;t have any (which is a shame), stock\/broth of your choice can be used.\u00a0 I wouldn&#8217;t recommend water only because using a flavored liquid helps give the dish a little more umph and depth.<\/p>\n<p>If you like super spicy, feel free to bump up the chili garlic sauce amount or even add in some red pepper flakes or jalapenos.\u00a0 Totally up to you!<\/p>\n<p>Have fun guys and remember, always play with your food! Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Scott and I love seafood.\u00a0 Like LOVE it, in what probably results in something verging on ridiculous.\u00a0 I try to make sure that we have seafood at least twice a week since that is our preferred &#8220;animal&#8221; protein source.\u00a0 Tuesdays we have fish so that leaves another day free for whatever. And while I don&#8217;t [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[33],"tags":[32,14,31,15,42],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-2MM","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/10712"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=10712"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/10712\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=10712"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=10712"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=10712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}