Shrimp and Sausage Scampi

I love shrimp. And I also really love healthy meat and vegetables. This recipe gives it all for your family, friends, and you to enjoy. Serves about four to five people.


1 pound thin/medium asparagus chopped into one-inch pieces
10 to 12 cherry tomatoes
10 broccoli florets cut in half or in quarters
1 yellow bell pepper cut into thin slices and that are one-inch long
1 red onion thin sliced and one-inch long
2 Tbsp. macadamia nut oil
2 garlic clove minced
¼ tsp salt
⅛ tsp pepper
½ cup grass fed butter sliced into 8 pieces

1 package of grass-fed meat—can be jalapeno cheese sausage or bratwurst, hot dogs, knackwurst cut up into bite size pieces, or stew meat cut into bite size pieces, or stir fry strips
¼ cup grass fed butter cut into cubes
1 garlic clove minced

1 pound medium uncooked wild-caught shrimp, shelled, deveined, tails off
1 tablespoon macadamia nut oil
1 tablespoon lemon juice
4 garlic cloves minced
½ tsp salt
¼ tsp EACH paprika, onion powder, dried basil
⅛ to ¼ tsp red pepper flakes
⅛ tsp pepper
¼ cup butter cubed

Optional for more liquid
1 cup water or white wine dry

3 Tbsp. chopped fresh parsley
1 to 2 Tbsp. lemon juice or more to taste
Freshly grated Parmesan cheese


1. Cook three to four cups (about a half or one cup per person) of cauliflower rice, or spaghetti squash, or zucchini spirals.
2. Preheat oven to 400 degrees F.
3. Line a deep cooking sheet or casserole pan with foil and lightly spray with cooking oil spray. Add all vegetables, oil, garlic, salt and pepper in a bowl. Toss until evenly coated, then place in a cooking pan/sheet in single layer and put butter sliced evenly on top. On the other half of the pan place your meat and put butter and garlic over the top. Cook for five to seven minutes.
4. While Vegetables and meat are cooking: add all the Shrimp Ingredients into a medium bowl EXCEPT butter and stir to evenly combine.
5. Remove pan from oven and push vegetables to one side of the pan. Add shrimp to the middle of the pan between the meat and vegetables. Top shrimp and meat with one-quarter cup of butter, evenly spaced. Roast for eight to ten minutes or just until shrimp is opaque. If you want more liquid add either one cup water or white wine.
7. Remove pan from oven and drizzle with one to two additional tablespoons of lemon juice. Season with additional salt and pepper to taste and garnish with fresh parsley. Add Parmesan cheese, salt, pepper, and additional lemon juice to taste.

Serve over cauliflower rice, spaghetti squash, or spiralled zucchini.


Submitted by Sandra Slanker