Harvest Ends Sauté

• 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