Shrimp and Sausage Stew with Quail Eggs recipe

Heat olive oil in a large pot over medium heat. Add the sausage slices and cook until browned. Remove and set aside.

 In the same pot, sauté the diced onion and minced garlic until softened and fragrant, about 2-3 minutes.

Add the baby potatoes, chicken stock, diced tomatoes, smoked paprika, cayenne pepper, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.

 Stir in the shrimp and corn kernels. Cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

Add the boiled quail eggs and browned sausage back into the pot. Garnish with fresh parsley and serve warm.

Tips:

1. Use high-quality shrimp and sausage: Choose fresh and flavorful shrimp and sausage for the best results.
2. Don’t overcook the quail eggs: Cook the quail eggs until they’re just set, then remove them from the heat to prevent overcooking.
3. Add some heat with hot sauce: Add a dash of hot sauce, such as Tabasco or Frank’s RedHot, to give the stew an extra kick of heat.
4. Experiment with different spices: Try using different spices, such as paprika or cayenne pepper, to add a unique flavor to the stew.
5. Make it a meal prep: Prepare the stew in advance and refrigerate or freeze it for a quick and easy meal.

Nutrition Information (per serving):

1. Calories: 400
2. Protein: 30g
3. Fat: 25g
4. Saturated Fat: 10g
5. Cholesterol: 150mg
6. Carbohydrates: 20g
7. Fiber: 5g
8. Sugar: 5g
9. Sodium: 500mg