Shrimp With Sausage and Tomatoes



1 cup long-grain white rice
2 tablespoons olive oil
1 pound Italian sausage links, casings removed
2 medium onions, sliced
1 28-ounce can diced fire-roasted tomatoes
20 peeled and deveined medium shrimp
1 cup frozen peas
kosher salt and black pepper

1. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the sausage and onions and cook, breaking the sausage up with a spoon and stirring the onions occasionally, for 10 minutes. Add the tomatoes (and their juices), shrimp, peas, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer, stirring occasionally, until the shrimp are opaque throughout and the sauce has slightly thickened, 3 to 5 minutes. Serve over the rice.

Yield: 4 servings

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