Meat, Veggies, and Coconut Milk

Meat, Veggies, and Coconut Milk…

1 lb Italian pork sausage

1 lb medium sized cooked shrimp tails removed (we used already cooked frozen shrimp which we just defrosted quickly under cold running water)

2 zucchini squash sliced

2 Japanese eggplants sliced

1 small red and yellow bell pepper diced

1/2 can coconut milk

Black pepper to taste.

In a large soup pot brown the Italian sausage over medium heat.  While the sausage is browning, defrost your shrimp (if using frozen) in a colander under cold running water and chop your vegetables.  After the sausage is browned, add the diced vegetables and saute with the sausage for about 5 minutes.  Pour in the coconut milk and bring to a simmer.  Add the defrosted shrimp and cook for about 2 more minutes, just until the shrimp are warm.  Season with black pepper and serve in bowls.