Shrimp and Sausage Skillet
Sometimes when doing my meal prep, I start getting a little tired of crockpot meals. Sometimes I just want a little different consistency and texture without it 1) taking forever to prepare, 2) being unhealthy, and 3) taking forever to cook. Well, my friends I found this recipe from Paleo Newbie and adapted it to add a little more meat and veggies, and to be able to prep ahead of time, freeze, and cook later! It is phenomenal and my husband loves it too! It also reheats well, which is not typical of seafood for me, so it is a win-win!
When making this recipe to make-ahead for your meal prep. I always start with labeling my Ziploc bags and attaching my bags to the Jokari Baggy Rack Storage Bag Holder. I went years without using these, and would just prop up my bags with cans or anything that was around. I saw these on Pinterest, and thought “I would never spend money on something like that”. Well, after one too many spills during our meal prep sessions and a tiny breakdown (spilling all your hard work on your floor covered in dog hair just did me in!), I broke down at bought 4. They are inexpensive, and make meal prepping so much easier if you do a lot of crockpot meals!
After this set up, I cut all my veggies and meat and dump them in the bag. I put all my other ingredients in the bag and VIOLIA! It’s seriously that easy.
Make sure you seal you Ziploc bag well and freeze!
Some people lay their meals flat in the freezer so that they will freeze flat; however, I found this really difficult for putting a frozen meal in the crockpot. I typically freeze my meals sitting up, with the zipper up. This freezes in the perfect shape to stick in your crockpot and go!
When you are ready to cook, take the bag out of the freezer and either 1) let thaw at room temperature 2-3 hours or 2) place your bag in some warm water for 30 minutes-1 hour. I typically just fill my sink with some warm water and leave it in there until I’m ready to stick it in the skillet.
I put all ingredients in the saucepan, break everything up with a spoon, turn the heat on medium, and stick the lid on. I leave it until everything is completely unfrozen and the liquid starts bubbling a bit. Once your meal starts bubbling, cook for an additional 5 minutes, stirring occasionally.
I typically also cook about 1 cup of brown rice in my rice cooker, and serve over rice. Make sure that you serve while still warm!
I hope that you enjoy as much as I do!
Shrimp and Sausage Skillet
- 1.5 lbs pre-cooked medium shrimp (peeled and deveined)
- 1 package - 12 oz pre-cooked smoked sausage chopped
- 1 red pepper diced
- 1 yellow pepper diced
- 1/3 cup chicken stock
- 1 medium zucchini chopped
- 2 cloves garlic minced
- 2 tbsp Old Bay Seasoning
- salt & pepper
- Olive Oil
- Optional: 1 cup cooked rice
For Meal Prep
Label Ziploc Bag(s) and insert into the Jokari Baggy Rack Storage Bag Holder.
Chop your smoked sausage and zucchini. Dice your red pepper and yellow pepper.
Combine ALL ingredients into Ziploc bag and seal tightly.
If cooking from frozen: Thaw ziploc bag by leaving at room temperature for 2 hours or by placing bag in a bowl of warm water for ~ 30 mins.
If cooking fresh or after you have thawed your ingredients: Put all ingredients into your skillet or saucepan.
Cook on medium heat until bubbly. Cook for an additional 5 minutes, stirring occasionally.
Remove from heat and serve hot
Optional: Serve over rice