This is the time of year where I begin to long for Spring like my inner fat kid longs for a honeybun fried in butter. Yes, when I was a child my grandmother used to fry me honeybuns in butter. And not the Little Debbie palm-of-your-hand-sized honeybuns…we’re talking the honeybuns that are made for grown men. Yet there I was, a girl of maybe 9 or 10, devouring every morsel and daring someone to take a bite. Now you understand my inner fat kid longings. I was an actual fat kid thanks to my precious grandmother, a savage sweet tooth, and no self-control.
Living in Alabama you never really know what to expect during the winter months. Last week it was in the teens and today is supposed to be the mid 70’s. This is the type of weather I live for! My kids love being outside, so bitter cold days being stuck inside are torture for us all. During warm spurts I like to pretend we’re at the beach breathing in the warm salty air and consuming our weight in fresh seafood!
I created this recipe after finding some enormous shrimp while out on a shopping trip. It’s so easy, quick, and delish!
2 lbs of jumbo shrimp peeled and deveined (preferably not farm raised)
2 lbs of sausage (I used a brand from Costco that’s all natural with no sugar added)
Fresh or frozen mixed stir fry veggies. I bought a big bag from Costco and just eyeballed how much we wanted. I would estimate probably 4-6 cups.
4 T avocado oil, divided
3 T butter
Fresh parsley or cilantro
1 tsp Pink Salt
½ to 1 tsp Pepper (depending on how spicy you like your food)
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Crushed red pepper flakes (optional)
Splash of coconut aminos
My shrimp were gulf caught then frozen, so I thawed, peeled, and deveined them.
In a large sauté pan over medium heat add 2 T avocado oil and stir fry mix. Toss with the salt, pepper, garlic powder, and onion powder.
While this is sautéing slice your sausage and add to the pan. Cook until veggies are slightly tender and sausage is cooked through (mine was already cooked and just needing warming).
Meanwhile, warm butter and remaining oil in another sauté pan over medium heat and toss in your shrimp. They will cook in less than 3-4 mins, so watch closely! Overcooked shrimp will quickly turn into rubber.
Once shrimp is cooked add it (along with the butter and oil you cooked it in) to the veggie and sausage mixture and toss in crushed red pepper flakes.
Serve topped with parsley or cilantro and enjoy!