Shrimp With Sausage And Tomatoes

Name: Shrimp With Sausage And Tomatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10
Ingredients: 1 cup long-grain white rice; 2 tablespoons olive oil; 1 pound Italian sausage links, casings removed; 2 medium onions, sliced; 1 28-ounce can diced fire-roasted tomatoes; 20 peeled and deveined medium shrimp; 1 cup frozen peas; Kosher salt and black pepper to taste

Recipe GLPR4d2da29c9c44a1

Main Course

50 min

297 cal

Servings: 10

Stovetop

Oven

SNAP eligible

A hearty Italian-inspired one-pan dish featuring succulent shrimp, savory Italian sausage, and fire-roasted tomatoes served over fluffy rice. Tender onions and sweet peas round out this satisfying main course that brings together seafood and meat for a complete, flavorful meal.

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Ingredients

1 cup long-grain white rice

2 tablespoons olive oil

1 pound Italian sausage links, casings removed

2 medium onions, sliced

1 28-ounce can diced fire-roasted tomatoes

20 peeled and deveined medium shrimp

1 cup frozen peas

Kosher salt and black pepper to taste

Directions

Rinse the rice under cold water until the water runs clear, then drain well. Set aside.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage, breaking it into crumbles with a spoon, and cook until no longer pink and it reaches an internal temperature of 160°F, about 8-10 minutes. Using a slotted spoon, transfer the cooked sausage to a paper towel-lined plate to drain.
In the same skillet, add the sliced onions and sauté until softened and translucent, about 4-5 minutes, stirring occasionally.
Add the rinsed rice to the skillet and stir constantly for about 2 minutes to lightly toast it, allowing it to absorb some of the oil and develop flavor.
Pour in the diced fire-roasted tomatoes with their juice and stir well to combine. Return the cooked sausage to the skillet and mix thoroughly.
Add 2 cups of water and season with kosher salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-18 minutes until most of the liquid is absorbed and the rice is tender.
Arrange the peeled and deveined shrimp over the rice mixture and sprinkle the frozen peas on top. Cover and cook for 5-7 minutes, stirring occasionally, until the shrimp are opaque and cooked through (they will curl and turn pink when done).
Remove from heat and let stand covered for 2 minutes. Fluff with a fork, adjust seasoning as needed, and serve hot.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight one-pot for a crowd that relies entirely on Charlotte-accessible ingredients at standard grocers—shrimp from our coast, canned or fresh tomatoes, and sausage all stock reliably at Harris Teeter, Kroger, or Walmart. The stated 50 minutes is honest for rice-cooking time if you're using long-grain and don't account for prep, though chopping onion and sausage adds a real 10 minutes; cost per serving lands around $2.50–$3.00 depending on shrimp quality, driven mainly by the seafood. It reheats decently if covered, and the formula tolerates busy weeknights without fussy timing—sausage and tomato are forgiving—but the dish needs gentle attention to not overcook the shrimp at the end, and ten servings means you'll need a genuinely large pot or work in two batches, which muddles the efficiency."