1 lb medium or large shrimp (peeled & deveined)
6 oz link sausage, chopped
3/4 c red bell pepper, diced
3/4 c green bell pepper, diced
1 yellow squash, chopped
1 bundle asparagus, ends cut
1 zucchini, chopped
1/2 medium yellow onion, diced
1/2 c chicken stock
2 garlic cloves, diced
Salt, pepper (to taste)
Pinch red pepper flakes
2 tsp Old Bay Seasoning
3 tbsp olive oil
Garnish with chopped parsley
Heat large skillet over medium-high heat with 1 tbsp olive oil.
Season shrimp with Old Bay and cook 3-4 minutes, until opaque. Remove and set aside.
Cook onions and bell peppers in skillet with 2 tbsp olive oil for about 2 minutes.
Add sausage, zucchini, and squash to skillet and cook another 2 minutes.
Put cooked shrimp back in skillet, along with garlic and cook about 1 minute.
Pour chicken stock into skillet and mix to moisten everything.
Add asparagus on top and cook about 2 minutes or until asparagus is tender.
Add salt, pepper, and pepper flakes. Remove from heat and garnish with parsley.
**can be served over cauliflower rice
by hollykan