Since moving to Texas, my priorities have definitely shifted. Now, I am seeing the consequences (my clothes are tight). I am no longer teaching fitness classes, I sit in front of a computer most of the day, and I am surrounded by really good food. Some weight gain was inevitable but I am trying to get back on track. My aunt and uncle are doing Keto, my mom is always watching her carbohydrates, so I figured I better start making better choices before it gets out of hand. I am walking/running with my dog after work and a quick sun-salutation in the morning. My mom introduced me to a breakfast (Light n Fit Greek Vanilla Yogurt, grain-free granola, and frozen berries) and I quit eating Cheez-Its, chips, protein bars (with lots of carbs), crackers, Whataburger (which we were eating at least once a week), and Dominos (ordered every Sunday).

I found this Shrimp and Sausage Paleo Skillet Meal and thought I would give it a try. I did find that I did not need the chicken stock and did not use the chopped parsley or red bell pepper. I actually used fewer vegetables than suggested because I live with an anti-vegetable person (though he did eat the zucchini) and I forgot about the red pepper flakes.

We both really enjoyed the recipe. My husband ate it with a side of brown rice and I ate butternut squash risotto. I topped the sausage and shrimp skillet with the Cholula Green Pepper hot sauce and it was delicious.

INGREDIENTS

• 1 lb of medium or large shrimp, peeled and deveined (I used frozen pre-cooked)
• 6 oz of pre-cooked smoked sausage, chopped (I used pre-cut small batch sausage)
• 1/2 green bell pepper, sliced
• 1/4 white onion, sliced
• 1/4 cup chicken stock
• 2 zucchini, sliced
• Salt & pepper to taste
• 2 tsp Old Bay Seasoning
• Olive oil or butter

DIRECTIONS

1. If using frozen shrimp, thaw shrimp according to package
2. Chop zucchini, bell pepper, and onion
3. Season thawed shrimp with Old Bay Seasoning
4. Heat a large skillet over medium-high heat with olive oil or butter
5. Add shrimp to skillet for about 3-4 minutes until opaque or if using pre-cooked shrimp, cook till warm and coated – remove and set aside
6. If needed, add additional olive oil or butter to skillet and lower to medium heat and add zucchini to pan
7. In another pan, add olive oil or butter to pan and cook onions and bell peppers in skillet
8. Add sausage and zucchini to the skillet, cook another 2 minutes
9. Put cooked shrimp back into skillet and add salt and pepper
10. Remove from heat, serve with rice or risotto, enjoy!

CLICK HERE FOR PRINTABLE RECIPE