Recipes

Ingredients

• 4 Lilydale^® Bratwurst Turkey Sausages
• 2 tbsp (30 mL) Mastro^® Olive Oil, divided
• 1 onion, chopped
• 2 roasted red peppers, chopped
• 2 cloves garlic, minced
• 1/4 tsp (1 mL) each salt and pepper
• 2 tbsp (30 mL) tomato paste
• 1/2 tsp (2 mL) dried oregano
• 1 1/4 cups (300 mL) converted white long-grain rice
• 2 1/2 cups (625 mL) sodium-reduced chicken broth
• Pinch saffron
• 1/2 lb (250 g) large shrimp, peeled and deveined
• 1 cup (250 mL) peas
• 2 tbsp (30 mL) chopped fresh parsley
• Lemon wedges

Directions

1. Heat half of the oil in large skillet set over medium heat; cook Lilydale^® Bratwurst Turkey Sausages, turning occasionally, for about 10 minutes or until until cooked through and browned. Transfer to plate and let cool slightly; slice thinly.
2. Heat remaining oil in same skillet set over medium heat; cook onion, roasted red peppers, garlic, salt and pepper for about 5 minutes or until softened. Add tomato paste and oregano; cook for 1 minute.
3. Add rice and stir to coat. Stir in chicken broth and saffron; bring to boil. Reduce heat to simmer; cover and cook for 12 to 15 minutes or until rice is tender. Add shrimp, sliced Lilydale^® Bratwurst Turkey Sausages and peas; cook, stirring often, for 3 to 4 minutes or until shrimp are pink and peas are tender. Stir in parsley and serve with lemon wedges.