White Pattern

Smoked Sausage and Shrimp in Coconut Sauce

With large shrimp, jalapenos and onions, taste the great combination of fresh seafood and flavorful curried sausage.

Smoked 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
  1. 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. 
  2. 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.
  3. Add shrimp.  Cook 3-5 minutes longer or until shrimp are cooked and opaque in the center.  Serve over hot cooked rice.