Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten. Make sure the sausage is gluten-free.


"I know how to make sausage, and now that I've seen how laws are made, I'll stick with sausage." -Tom Colicchio, Chef

The refrigerator light goes on...

Making shrimp stock is easy. As you make shrimp dishes, save the shells from the shrimp in a gallon-size Ziplock bag in the freezer. Once you have enough to fill the bag, put the shrimp shells in a 4-quart saucepan and add enough water to just cover the shells.

Place the pan over medium high heat. You don't want the stock to boil, but just come to a simmer. Cook for about 20 to 25 minutes, then remove from the heat. Let it stand another 15 minutes until cooler, then pour the stock through a fine mesh strainer into a bowl and discard the solids. It's best to strain the stock a second time through a coffee filter, paper towel, or cheese cloth. Freeze in one or two cup batches.



Smoky Shrimp and Sausage

Servings: 2 | Serving size: 4 ounces shrimp with sauce

Cooking Time: 45 Minutes

This recipe can be multiplied and makes good leftovers.

This recipe also requires making Cilantro Pistou (optional). Serve over Brown Rice.

Smokey Shrimp and Sausage recipe from Dr. Gourmet


  • 1 ounce spicy sausage (finely diced)
  • 1 medium onion (sliced)
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/8 tsp salt
  • 1/2 medium red bell pepper (diced)
  • 1 cup no salt added shrimp or vegetable stock
  • 8 ounces shrimp (peeled and deveined)
  • 1/4 cup fresh cilantro

Place a medium sauce pan over medium high heat.

Add the sausage and cook, stirring frequently, until the sausage begins to render the fat, about 3 to 5 minutes.

Add the onion and cook for 5 minutes. Stir frequently.

Add the paprika, chili powder, cumin and salt. Cook for about two minutes stirring frequently.

Add the red bell pepper and cook for about 2 minutes. Stir occasionally.

Add the vegetable stock, reduce the heat to medium low, cover, and simmer for about 5 minutes. Stir occasionally.

Add the shrimp and cover. Cook for about 4 minutes, stir, and cook for another 4 to 6 minutes.

Stir and add the cilantro. Cook for about one minute and serve over brown rice and drizzled with 1 tablespoon of the Cilantro Pistou (optional).

Nutrition Facts

Serving size: 4 ounces shrimp with sauce

Servings: 2

Amount Per Serving

Calories 252 Calories from Fat 58
% Daily Value
Total Fat 6g 10%
    Saturated Fat 1g 5%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 182mg 60%
Sodium 419mg 18%
Total Carbohydrates 20g 8%
    Dietary Fiber 4g 19%
    Sugars 10g
Protein 28g
Vitamin A 71% Vitamin C 202%
Calcium 9% Iron 24%
Vitamin K 10 mcg Potassium 678 mg
Magnesium 72 mg