Showing You How To Give Up Sodium Without Giving Up Your Life
Shrimp and Sausage Creole
This would be a great dish to try your sausage out in. The sausage and shrimp in a cream sauce gives a nice combination of creaminess with some heat. You could try it over rice, but I prefer it over pasta, giving a flavor that it very like the Creole dishes served in some of New Orleans' most expensive estaurants. (My diet would be in a shambles if I could get back to Patout's, down near Tulane University.)
1 T Olive Oil
10 Shrimp
6 oz Andouille
1 c Mushrooms,Sliced
1/2 c Non Fat,Non Diary Creamer
2 t Worcestershire
1 t Creole Seasoning
1 T Parsley
Heat olive oil in a heavy large skillet over medium-high heat. Add shrimp and sausage and saute until shrimp just turn pink, about 3 minutes. Using slotted spoon, transfer shrimp and sausage to a plate. Add mushrooms to same skillet and saute until tender, about 4 minutes. Stir in cream, Worcestershire sauce and seasoning. Simmer until sauce thickens, about 3 minutes. Return shrimp and sausage to skillet and simmer until shrimp are cooked through, about 1 minute. Sprinkle parsley over top. Serve over pasta.
Yield: 2 Servings
Sodium Category: ModerateSodium
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 2 Amount Per Serving |
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| Calories | 477 |
| Calories from Fat | 342 |
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| % Daily Values * | |
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Total Fat 38 gr Saturated Fat 12 gr Polyunsaturated Fat 4 gr Monounsaturated Fat 20 gr Cholesterol 114 mg Sodium 231 mg Potassium 391 mg Carbohydrates 9 gr Dietary Fiber 0.5gr Protein 19 gr |
57% 60% 38% 9% 10% 3% 2% |
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Vitamin A Vitamin C Calcium Iron |
3% 22% 2% 15% |
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* Percent Daily Values are based on a 2000 calorie diet |
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