HOPPIN' JOHN AND SHRIMP

HOPPIN' JOHN AND SHRIMP 

HOPPIN' JOHN WITH SHRIMP (WEIGHT WATCHERS) 

one teaspoon olive oil 

half  lb sweet Italian turkey hotdog or 1⁄2 lb hot Italian turkey frankfurter, housings expelled 

one sweet onion, hacked 

three garlic cloves, finely hacked 

one (14 1/2 ounce) candiced tomatoes with green peppers, celery and onions 

two teaspoons paprika 

quarter teaspoon red pepper chips 

one (16 ounce) bagchopped new kale 

two (15 ounce) jars dark looked at peas, flushed and depleted 

one lb extensive shrimp, stripped and deveined 

half container cut depleted simmered sweet peppers 

one teaspoon oregano 


Method

Warmth oil in extensive non stick skillet over medium-high warmth. Include frankfurter, onion and garlic; cook, separating hotdog with wooden spoon, until carmelized, around 10 minutes. Mix in tomatoes, paprika and red pepper chips; convey to bubble, scratching up cooked bits from base of skillet. 

Exchange hotdog blend to a 5-or 6-quart moderate cooker. Blend in kale and dark peered toward peas. Cover and cook until the point that kale is delicate, 3-4 hours on high or 6-8 hours on low. 


Blend in shrimp, broiled peppers and oregano. Cover and cook on high until the point that shrimp are only hazy in focus, around 30 minutes.