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The Boston Globe

Food & dining

Recipe for shrimp and sausages in spicy tomato sauce

Food styling by Sheryl Julian and Valerie Ryan; Lane Turner/Globe Staff

Serves 6

Many companies and markets are making sausages with ground turkey or chicken, which lowers the fat content considerably. You can make the dish in advance up to the point where the shrimp goes in, then reheat and finish cooking.

4tablespoons olive oil
6mixed sweet and hot turkey
or chicken sausages (about
1½ pounds total), pricked well all over
1clove garlic, finely chopped
1can (28 ounces) whole peeled tomatoes, crushed in a bowl
1cup water
Salt and black pepper, to taste
1teaspoon crushed red pepper, or more to taste
pounds fresh shrimp, shelled with tails intact
3tablespoons chopped fresh parsley

1. In a large flameproof casserole, heat 2 tablespoons of the olive oil. Brown the sausages well all over. Remove from the pan. Cut each sausage into thick slices.

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2. Add the garlic and cook, stirring, for
1 minute. Pour in the tomatoes, water, salt, black pepper, and red pepper. Bring to a boil, lower the heat, and let the mixture simmer for 10 minutes.

3. Add the sausages to the tomato sauce. Cover and simmer 5 minutes more.

4. Add the shrimp and ladle some of the sauce over it so it is submerged. Add more water, if the mixture seems thick. Cover and simmer for 3 minutes or until the shrimp is firm and cooked through. Taste the sauce for seasoning and add more salt and red papper, if you like. Ladle over rice and sprinkle with parsley.

Sheryl Julian

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