Sausage & Shrimp Stir Fry Burrito

This how we do surf and turf.

INGREDIENTS

• 1 PK, 14 OZ Queen City Sausage Wicked Jalapeno Hot Sausage or favorite Queen City sausage
• 12 OZ Peeled and Deveined Raw Shrimp. (We used Kroger Wild Argentinian Red Shrimp-incredible flavor
• 8 OZ Mushrooms. Sliced
• 6 Burritos
• 2 PK- 8.5 OZ. EA. Seeds of Change—Organic, Microwavable Quinoa & Brown Rice
• 6 OZ Soy Vey—Veri Veri Teriyaki Marinade. (Less Sodium) or favorite
• ½ Red Onion. Sliced
• 1 Large Red Pepper. Sliced
• 2 OZ Olive Oil

DIRECTIONS

1. Medium skillet. Medium heat. Add oil
2. Slice the sausage links on the bias into ½” slices. Add to skillet. Brown
3. Add the onions, mushrooms and pepper. Sautee
4. Microwave the rice according to the package. Add to skillet. Stir
5. Add the Soy Vey marinade. Stir
6. Note: If additional moisture is needed, add a small amount of water
7. Add the shrimp. Cover until shrimp are cooked. Do not over cook
8. Lay out the burritos and fill from the skillet’s stir-fried ingredients. Wrap up the burritos and serve

Yield: 6 Servings

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