20 medium or large shrimp (peeled and deveined)
1 package pre-cooked smoked kielbasa sausage, chopped (choose your favorite)
1 diced red bell pepper
1 diced yellow bell pepper
1/2 of a medium white onion, diced
2 1/2 cups chicken stock
1 Tablespoon lime juice
1 cup quinoa *adding quinoa makes this NOT paleo but you can leave this out.
1 zucchini, chopped
2 garlic cloves, diced
Salt & pepper to taste
Pinch of red pepper flakes
Olive oil or coconut oil
Put 2 cups chicken stock and lime juice in a medium saucepan on high. Stir in quinoa. Once boiling, reduce heat to a simmer and cover. You should have at least 15 minutes, it is done when all liquid has been absorbed.
Heat a large skillet over medium-high heat with some olive oil or coconut oil
Cook shrimp about 3-4 minutes until opaque – remove and set aside
Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or coconut oil for about 2 minutes.
Add sausage and zucchini to the skillet, cook another 2 minutes.
Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute.
Pour chicken stock into pan and mix through to moisten everything
Add salt, ground pepper, and red pepper flakes to taste.
Drain excess liquid. Serve over quinoa. Makes about 4 servings.