Deep South Shrimp and Sausage

I'm sure this would be a wonderful meal if you stuck to it, but I didn't.  Here is my version:

• Andouille and Italian sausage instead of turkey sausage
• No bell peppers
• Served on 2 cups of instant grits
• Chicken broth instead of water
• Olive oil instead of cooking spray

(I did keep the garlic, although I used 3 cloves instead of 2.)

I thought it was delicious.

2 servings

12 calculated points

Sauvignon Blanc

Ingredients

• Cooking spray
• ¾ pound peeled and deveined medium shrimp
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon freshly ground black pepper
• 1 cup refrigerated prechopped tricolor bell pepper
• 1 (6.5-ounce) link smoked turkey sausage, cut into 1/8-inch-thick slices
• 2 garlic cloves, minced
• ¼ cup water

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp, seasoning, and black pepper, tossing to coat. Cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.
2. Return pan to medium-high heat. Coat pan with cooking spray. Add bell pepper; cook 2 minutes, stirring frequently. Add sausage; cook 2 minutes or until lightly browned, stirring frequently. Add reserved shrimp mixture and garlic. Cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; let stand 2 minutes.