- 1 link (8 oz.) Mexican chorizo sausage
- 2-3 cloves garlic, minced
- ½ onion, chopped
- 1 green pepper, seeded and sliced into thin strips
- 1 cob of corn, kernels removed
- ½ c. steamed edamame
- 1-2 chopped tomatoes (enough to make 1 cup)
- 1 tsp. kosher salt
- ½ tsp. ground pepper
- 8 oz. peeled, deveined raw shrimp
Remove the sausage from its casing and brown it in a large nonstick skillet until fully cooked. Add the garlic, onion, and pepper and sauté over medium heat until tender, about 6 minutes. Add the corn and edamame and sauté an additional 4 minutes.
Add the tomatoes and seasoning and increase the heat to medium-high. Sauté until the tomatoes break down to a juicy sauce, about 5 minutes.
Add the shrimp, stir, and cover the pan and allow the shrimp to steam for another 2-3 minutes or until the shrimp is fully cooked. Serve warm.
- Yields: 4 servings
- Preparation Time: 25 minutes
Related Articles