HCG Phase 2 - Cajun Shrimp and Sausage with Steamed Cabbage
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 144.9
- Total Fat: 2.5 g
- Cholesterol: 168.7 mg
- Sodium: 715.7 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 3.6 g
- Protein: 22.6 g
View full nutritional breakdown of HCG Phase 2 - Cajun Shrimp and Sausage with Steamed Cabbage calories by ingredient
Introduction
For more recipes and information about the HCG Diet, visit www.hellojody.com For more recipes and information about the HCG Diet, visit www.hellojody.comNumber of Servings: 4
Ingredients
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1 1/2 TBS paprika
1/2 TBS black pepper cracked
1/2 TBS Kosher Salt
1 tsp granulated garlic
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1/4 tsp cayenne
300 grams Large shrimp
4 Chicken sausage links
2 TBS Louisiana Hot sauce, cayenne sauce
4 cups or 1/2 head of cabbage leaves
6 leaves fresh basil sliced
Directions
Creole Seasoning
1 1/2 TBS paprika
1/2 TBS black pepper cracked
1/2 TBS Kosher Salt
1 tsp granulated garlic
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1/4 tsp cayenne
combine ingredients and mix well
300 grams Large shrimp
4 Chicken sausage links
Louisiana Hot sauce, cayenne sauce
4 cups or 1/2 head of cabbage leaves
6 leaves fresh basil sliced
Preheat grill and put on a 2qt pot of water to boil.
Season shrimp and sausages with creole seasoning and grill until cooked through. Remove from heat and season with Cayenne Sauce. Place the cabbage leaves into salted boiling water, turn down heat and cook cabbage until wilted but al dente. Remove and strain the water. Chop the hot cabbage and season with salt and pepper and fresh basil. Serve each plate with About 3 shrimp and a cut up sausage link.
Serving Size: Makes 4 Servings
1 1/2 TBS paprika
1/2 TBS black pepper cracked
1/2 TBS Kosher Salt
1 tsp granulated garlic
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1/4 tsp cayenne
combine ingredients and mix well
300 grams Large shrimp
4 Chicken sausage links
Louisiana Hot sauce, cayenne sauce
4 cups or 1/2 head of cabbage leaves
6 leaves fresh basil sliced
Preheat grill and put on a 2qt pot of water to boil.
Season shrimp and sausages with creole seasoning and grill until cooked through. Remove from heat and season with Cayenne Sauce. Place the cabbage leaves into salted boiling water, turn down heat and cook cabbage until wilted but al dente. Remove and strain the water. Chop the hot cabbage and season with salt and pepper and fresh basil. Serve each plate with About 3 shrimp and a cut up sausage link.
Serving Size: Makes 4 Servings
Member Ratings For This Recipe
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CD12162659
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ZRIE014
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CD8986191
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CD13738549
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CD12561965
