directions
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1
In a large bowl, combine the black pepper, ground ginger, salt, allspice and cayenne and stir to blend
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2
Add the sausage, rubbing in the spices until well coated
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3
Set aside
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4
Spray a large non- stick skillet with no-fat cooking spray, add the oil, and heat until hot but not smoking over medium heat
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5
Add the scallions, garlic, and fresh ginger and bell pepper and cook, stirring frequently, until the pepper is crisp-tender, about 4 minutes
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6
Stir in the broth and potatoes, then bring to a boil
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7
Reduce to a simmer, cover, and cook until the potatoes are tender, about 15 more minutes
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8
Stir in the cucumber and sausage, cover again and cook for about 3 minutes. In a cup, combine the cornstarch and 1 tablespoon of water and stir to blend
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9
Bring the sausage mixture to a boil over medium-high heat, stir in the cornstarch mixture along with the lime juice, and cook, stirring constantly, until the mixture is slightly thickened and the sausage is heated through, about 1 minute longer
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10
Spoon the sausage and vegetables onto a platter and serve.
Shrimp Sausage Platter
ingredients
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon ground allspice
- 1/8 teaspoon cayenne pepper
- 1-1/2 pounds scampi sausage,
- lightly browned and
- cut into 1-inch chunks (page 136)
- 2 teaspoons olive oil
- 1/2 cup minced scallions
- 4 cloves garlic, slivered
- 1 tablespoon minced fresh ginger
- 3/4 pound new potatoes, whole
- 1 red bell pepper, cut into 1/2-inch cubes
- 1 cup fat-free chicken broth
- 1 yellow summer squash, halved lengthwise,
- and cut into 1/2-inch thick slices
- 2 teaspoons cornstarch
- 2 tablespoons fresh lime juice