SHRIMP AND SAUSAGE QUINOA PAELLA

SHRIMP AND SAUSAGE QUINOA PAELLA image

Yield 4

Number Of Ingredients 19

1 pound shrimp, peeled and deveined
1/2 tsp. sweet paprika
1/2 tsp. smoked paprika, plus 1/4 tsp. divided
1/2 tsp. onion powder
2 Tbsp. olive oil
1/2 Pound low fat Italian turkey sausage, casings removed
1 onion, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
3 cloves garlic, minced
1 large beefsteak tomato, diced
1 Tbsp. tomato paste
Pinch saffron (about 10 threads)
1/2 tsp. salt
1/2 tsp. pepper
1 3/4 cups low-sodium chicken broth
1/2 cup frozen peas, thawed
1 cup quinoa, (rinsed and drained, if necessary)
1/4 cup flat leaf parsley, chopped

Steps:

1. Place shrimp in a small bowl, sprinkle with sweet and smoked paprika and onion powder, toss to coat. 2. Heat olive oil in a large stainless skillet (with a lid) over medium-high heat, cook shrimp until seared, about 2-3 minutes per side. Remove from pan, set aside. 3. Add Turkey sausage, breaking up the meat, cook until browned. Add the onion, bell peppers, cook, stirring frequently, until onions and peppers have softened, about 5 minutes. Add garlic, cook 30 seconds. Add tomatoes and tomato paste, stir until combined. 4. Add Saffron, remaining 1/4 tsp. smoked paprika, salt, pepper, chicken broth and peas, bring to a simmer. Add quinoa, stir and evenly distribute quinoa. Add the lid to the pan at a vent, adjust heat to maintain a simmer. Cook without stirring for 15-17 minutes, or until the quinoa is cooked through. 5. Place the shrimp on top, replace lid and cook 1 minute or until shrimp is warmed. 6. Sprinkle with parsley and serve. (approx. 380 calories a serving)