Quick & Easy Lemon-Parsley Shrimp with Sausage and Veggies
Sometimes when I get home from work, the last thing I want to do is spend hours in the kitchen. More often than not, I lean towards recipes that come together with minimal time and effort. Or even better, I like whipping up a meal impromptu style, from ingredients that I have on hand. Getting confident in the kitchen takes experimentation. I often think of Julia Child quotes when it comes to cooking, such as:
"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."
Yes! This one applies to life too, in a way. We let fear hold us back. We let rules and "doing it the right way" take over. We get in our own way of doing things that serve us. In pursuing a healthy diet that serves me well, I've found that having a stocked pantry and fridge of fresh, whole food ingredients can be the simplest way for me to "meal prep." No calorie counting, no scales, no measuring cups, no planning. If you have the right ingredients and you have some cooking basics under your belt, you can make a healthy meal happen in a short amount of time, without added stress.
This recipe happens to be one of those moments where I had the ingredients and the confidence to get in the kitchen and make something happen. The good news: it turned out not only edible, but delicious! This is a versatile dish that follows one of the basic foundations for a balanced meal: complex carbohydrates + protein + veggies + fats. It's that simple. Comment below with your favorite "food experiment gone right" recipe!
Lemon-Parsley Shrimp with Sausage & Veggies
Short on time? This recipe comes together in less than 30 minutes and is a bright, fresh tasting meal for a warm, Spring night!
- 1/4 cup extra-virgin olive oil
- 3 tablespoons lemon juice, fresh squeezed (about 1 lemon)
- 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
- 1/2 teaspoon garlic, minced
- 1/8 tsp salt
- black pepper to taste
Shrimp, Sausage & Veggies
- 1 tbsp extra-virgin olive oil
- 1/2 pound Italian chicken sausage, diced into 1/2 inch round pieces
- 3/4 cup onion, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1 pound jumbo shrimp (peeled, deveined, and tails removed)
- 3 cups kale, chopped, stalks removed
- 2-3 oz feta cheese, crumbled
- salt and pepper taste
- 1 cup quinoa or other grain
- 2 cups low-sodium broth (or 2 cups water)
In a medium sized bowl, whisk together the ingredients for the lemon-parsley marinade. Add shrimp, and toss to combine.
In a medium sauce pan, cook quinoa or grain of choosing according to package directions, using a low-sodium broth for more flavor or simply use water.
In a large skillet, heat olive oil over medium high heat. Add onions, cooking until just tender. Add sausage and cook, stirring frequently, until lightly browned, about 3-5 minutes.
Add peppers and cook, stirring on occasion, until tender, about 2 minutes.
Add kale and shrimp (along with all of the marinade), cooking until shrimp is opaque and light pink, about 4 minutes. Remove skillet from heat.
Serve shrimp and sausage mixture atop cooked grains. Sprinkle with feta cheese, salt and pepper to taste.