Shrimp and Sausage Skillet

Happy Wednesday Everyone!

Here's to 300 views so far!!! I was telling a coworker yesterday that I feel more comfortable sharing this journey with complete strangers than I do with my own family and friends. I think in part it's because my family isn't completely supportive of me having this surgery. They think it's extreme, and it is, but I need extreme at this point. They haven't done as much research as I have, so they see it as an unnecessary surgery with a lot of potential risks. When I lived in California I was seeing a surgeon there and going through the same process, but had decided not to tell my family about it until I had scheduled the surgery, because I knew they would have a similar reaction to what they are having right now. I've just come to accept that they will be supportive once I have the surgery, but right now I have the support from all of you, and that means everything, so a huge THANK YOU to my readers!

I don't know what part of the US or Internationally my readers live in, but in Seattle it has been H.O.T. I lived in Southern California for over a year and we would go to Palm Springs where the desert would be 124F, but the 85 degree heat here feels hotter than that, and it's all because of the humidity. So, I have been trying to cook meals that either cook very quickly on the stove, or require no cooking at all.

One of the meals that I made is my healthy take on a Shrimp and Grits recipe, and my family loved it. In fact, I am making it again tonight for dinner.

Jenelle's Shrimp and Sausage Skillet

 

Ingredients:
-2-3 Zucchini, chopped
-2-3 Yellow Zucchini, chopped
-1 bag frozen shrimp, no tails
-1 package spicy brats/sausage, chopped
-Trader Joe's Harvest Grain Mix
-4 cups water
-1/4 cup sharp cheddar, shredded
-2 cloves minced garlic
-2 tbsp. Mrs. Dash No Salt Seasoning
-2 tbsp. olive oil
-Salt to taste

Directions:
1. In a medium pot, cook the Harvest Grain Mix and water over medium heat, stirring occasionally until the grains have soaked up all of the water.
2. In a large skillet/wok, add the sausage, zucchini, yellow zucchini, shrimp, oil and Mrs. Dash. Toss to coat, and cook on medium heat until sausage is cooked through, shrimp is bright pink, and zucchini is fork tender (10-15 minutes)
3. Add the garlic and sharp cheddar cheese to the harvest grains and mix well
4. Plate the grain mix first and the shrimp and sausage on top of the grains and serve hot.

Happy Eating!
Jenelle