Shrimp & Apple Cinnamon Sausage Skillet

Occasionally, our Kroger will have uniquely flavoured sausages, such as apple cinnamon or gyro. They are raw sausage, not the precooked kind. This recipe was born – as many of mine are – from looking at what I had in the fridge and getting an idea from a googled recipe. This is a very easy meal and very hearty. This also freezes well, so you can double this and freeze half for a quick dinner later!

Shrimp and Apple Cinnamon Sausage Skillet
Shrimp and Apple Cinnamon Sausage Skillet

Shrimp & Apple Cinnamon Sausage Skillet

1/2 pound large shrimp (or whatever size is on sale), cleaned and cut in half crosswise, soaked in vermouth
2 Tbl dry vermouth or dry sherry to marinate shrimp
3 uncooked apple cinnamon sausages (or sub the precooked kind)
1 Tbl olive oil
2 Tbl butter
2 roasted bell peppers (jarred), diced (sub 1 fresh pepper if you like)
2/3 cup halved and sliced red onion (about 1/3 of a big onion)
3-4 cloves garlic, diced
2/3 cup halved and thinly sliced fennel (about 2/3 of small head)
6-8 sliced cremini mushrooms
3/4 cup basmati or any long grain rice, uncooked
1 cup chicken stock (half stock, half water)
1 Tbl mirin
1/2 can diced tomatoes with juice (fire roasted is best)
1 tsp dry mustard
1 tsp salt
1/2 tsp pepper
1/2 tsp smoked paprika
1/2 tsp red pepper flakes
1.5 Tbl fennel fronds, chopped

Mix together shrimp and vermouth (or sherry), set aside. Put olive oil and butter in a large skillet over med hi heat. Open the sausages and crumble into skillet. Sauté sausage until it starts to brown. Add peppers, onions, garlic, fennel and mushrooms and sauté until soft, about 3-4 minutes. Stir in the uncooked rice to coat thoroughly. Add stock, mirin, tomatoes and spices and cover over med heat for about 10-15 minutes until rice is cooked. Add more water if it gets dry. Check seasoning. Turn off heat and stir in shrimp and vermouth. Let sit another 5-8 minutes until shrimp become pink and opaque. Turn on low heat if the shrimp are not getting cooked enough.