Smoked Sausage and Shrimp in Coconut Sauce
With large shrimp, jalapenos and onions, taste the great combination of fresh seafood and flavorful curried sausage.
- 20min
- 25min
- 16
- 6
- 1 package Smoked Sausage
- ¾ cup coconut milk
- ¼ cup oyster sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon Old Bay seasoning
- ¼ teaspoon ground black pepper
- 1 pound large raw shrimp, peeled and deveined
- 1½ teaspoon olive oil
- 1 medium onion, sliced
- 1 small green bell pepper, seeded and cut in ½” strips
- 1 small red bell pepper, seeded and cut in ½” strips
- 1 jalapeño pepper, seeded and chopped
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 1 cup vegetable or chicken broth
- Cut sausage into 3-inch long pieces. Heat oil in a large saucepan over medium heat. Cook sausage, turning occasionally, for 4 minutes or until lightly browned. Add onion, green and red pepper, jalapeño and garlic. Cook, stirring frequently until vegetables are tender, about 5 minutes.
- Sprinkle flour over vegetable mixture and stir until combined. Slowly add vegetable broth and coconut milk, stirring constantly. Continue to cook and stir until sauce comes to a boil and thickens slightly. Add oyster sauce, garlic powder, Old Bay seasoning and black pepper. Simmer uncovered 5 minutes.
- Add shrimp. Cook 3-5 minutes longer or until shrimp are cooked and opaque in the center. Serve over hot cooked rice.
