Ingredients
- 1 pound shrimp, thawed, tail-off
- 1/2 average size kielbasa sausage link (about 8 ounces), sliced
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 1/2 onion, diced
- 1 zucchini or summer squash, halved the long way and sliced
- 1/2 cup chicken stock
- 2 tablespoons avocado oil or regular olive oil
- 1 tablespoon Old Bay seasoning
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon red pepper flakes
- 1 teaspoon tapioca flour/starch
- 1/2 cup Nutpods Original or almond milk
- Parsley or cilantro to garnish
Instructions
- Heat skillet over medium heat with 1 tablespoon olive oil
- Add shrimp and 2 teaspoons Old Bay seasoning
- Cook for 2 minutes until opaque
- Remove from skillet and set aside
- Add 1 tablespoon oil, onions and pepper to skillet
- Cook 4 minutes until they start to soften
- Add in zucchini, kielbasa, salt, pepper and red pepper flakes
- Cook for 4-5 minutes
- Add shrimp back in with chicken stock. Bring to a simmer
- Allow to simmer for 2 minutes, stirring occasionally
- Move meat and veggies to the side, creating a small open space on the skillet
- Add Nutpods or almond milk with the tapioca starch
- Use a fork to combine together until starch isn’t clumpy
- Stir into meat and veggies with remaining 2 teaspoons of Old Bay seasoning, giving it a nice creamy consistency
- Remove from heat, garnish and serve!