Shrimp & Spicy Sausage

with Chickpeas and Kale

• ¼ cup olive oil

• 1 med onion, sliced into julienne strips

• 2-3 medium-small potatoes, precooked and diced

• 1 can organic chickpeas

• 1 large organic heirloom tomato, chopped large

• 2 spicy sausages, cut in ¾” pieces

• 6 medium shrimp 

• ½ cup white wine

• 400 grams kale, roughly chopped in 2-3” pieces

• sea salt & pepper

In a large sauté pan, heat half the olive oil (2T) on high.  Add the onion and sauté until translucent.  Add the potatoes and continue to sauté until the potatoes and onions just start to brown.  Stir in the chickpeas and chopped tomato and heat through.  Remove from the stovetop. 

Place a medium sauté pan on high heat and add the remaining olive oil (2T).  When hot add the spicy sausage and sauté until just cooked through.  Remove from the pan to a bowl and sauté the shrimp in the same pan, on high, to just turning pink.  Shrimp need very little cooking, probably 2-3 minutes and they are done.  Add the shrimp to the sausage bowl.  With the sauté pan back on the heat add the white wine and deglaze the pan to half the liquid, stirring in all the good bits.  Add this liquid to the chickpea/tomato pan and reheat. 

Add the chopped kale, gently tossing with tongs, until the kale is wilted.  Season with salt and pepper, taste and adjust if necessary.  Now add the waiting shrimp and sausage mix and whatever juices are in the bowl.  Toss again to reheat.

Serve in a pile in large pasta bowls, placing a couple of shrimp perfectly on top.  Take a photo and then enjoy.

Serves 2-3.

from The Link, Autumn 2012

www.WicklowWay.ca