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