Description
Discover the secret to creating a delicious Garlic Butter Shrimp and Sausage Stir-fry! Learn step-by-step how to make this savory, quick, and easy dish at home.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 12 ounce (340 g) s chicken or turkey kielb asa, sliced into 1/4-inch rounds
- 1 tablespoon (15 ml) butter
- 3 cloves garlic, finely minced or pressed through a garlic press
- 1 pound (454 g) shrimp, peeled, deveined and tails removed
- 1/2 teaspoon (3 ml) sweet or smoked paprika
- 1/2 teaspoon (3 ml) dried oregano
- Pinch salt and pepper
- 1/4 cup (60 ml) chicken broth or stock
- Fresh, chopped parsley, for garnish (optional )
Instructions
- In a 12-inch nonstick or stainless skillet, warm the olive oil over medium heat until shimmering. Arrange the sausage slices in a single layer without overlap. Allow them to brown slightly on one side. Turn them over to brown the opposite side. Transfer the sausage to a plate or dish.
- Place the skillet back on medium heat and introduce the butter. Once it has melted, add the garlic and stir continuously for about 30 seconds, being careful not to burn it to avoid bitterness.
- Ensure the shrimp are dry before placing them in the skillet in a single layer. Lightly season the shrimp with salt and pepper. Cook until they begin to turn pink, which happens quickly. Turn them over and continue cooking until fully pink. Retaining as much liquid as possible in the pan, move the shrimp to the same plate or dish as the sausage.
- Return the skillet to medium heat. Add the paprika, oregano, and a bit of salt and pepper. If the skillet is very dry, add a touch more olive oil. Stir constantly for about 30 seconds until the spices become aromatic.
- Pour in the chicken broth, scraping the bottom of the pan to deglaze. Let it simmer for approximately 30 seconds, stirring frequently.
- Reintroduce the shrimp and sausage to the skillet, tossing them with the spices to coat evenly. Heat through. Adjust seasoning with extra salt and pepper, if necessary.
- Take the skillet off the heat, sprinkle with chopped fresh parsley, and serve immediately.
Notes
- Dry shrimp with paper towels to ensure proper searing and minimal moisturenCut sausage into 1/4-inch slices for even cooking and browningnStir garlic in butter continuously to avoid burning and bitterness
