Spicy Shrimp With Collards and Turkey Sausage

• chili powder↗1⁄2 teaspoon
• paprika↗1⁄2 teaspoon
• sea salt↗1⁄4 teaspoon
• ground black pepper↗1⁄8 teaspoon
• cayenne pepper↗1⁄8 teaspoon
• large raw shrimp, peeled and deveined, tail off↗1 lb
• olive oil, divided↗1 tablespoon
• medium shallots, thinly sliced↗3
• turkey sausage, casings removed (2 sausages)↗7 ounces
• bunch collard greens, stems removed and leaves chopped (about 1 lb)↗1

Step-by-step instructions

1. 1

   In a small bowl, mix together chile powder, paprika, salt, black pepper and cayenne. In a medium bowl, toss shrimp with 1 tsp spice mixture until coated.

2. 2

   Heat 2 tsp oil in a large sauté pan or wok on medium-high. Add shallots and cook, stirring frequently, for 3 minutes, until softened. Add shrimp and cook, stirring frequently, for 3 more minutes, until just turning pink. Transfer shallot-shrimp mixture to a bowl and return pan to heat.

3. 3

   Heat remaining 1 tsp oil in pan. Add sausage and cook, breaking up meat with a wooden spoon, for about 3 minutes, until browned. Stir remaining spice mixture and collard greens into pan. Cover and cook for 2 minutes. Remove lid, stir and cook for 2 more minutes. Add shallot-shrimp mixture back to pan, stir and cook for 1 more minute, until heated through. Serve immediately.