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

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