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@tudoxinh__: Áo thun trẻ trung thoải mái đây #viral_video #tudoxinh

PHƯƠNG NHI BÙI
PHƯƠNG NHI BÙI
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Monday 19 October 2026 05:54:00 GMT
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nami_1630
Nami :
Xin link áo nâu c ơi
2026-10-19 15:31:53
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Garlic Shrimp Sausage Cabbage Cups (Bursting with Bold Flavor) Serves 4 (as an appetizer or light main) Ingredients Shrimp & Sausage Filling 1 lb (450 g) large shrimp, peeled, deveined, and roughly chopped 8 oz smoked sausage or andouille sausage, sliced into half-moons 2 tablespoons olive oil or butter 1 tablespoon unsalted butter (additional) 6 cloves garlic, finely minced 1 small onion, finely diced 1 red bell pepper, finely diced 1/2 teaspoon smoked paprika 1/2 teaspoon chili flakes (adjust to taste) 1/2 teaspoon black pepper Salt, to taste 1 teaspoon Cajun or Creole seasoning 1 tablespoon lemon juice 2 tablespoons fresh parsley, chopped Cabbage Cups 1 large green cabbage Salted water, for blanching Optional Finishing Touches Grated Parmesan cheese Fresh lemon wedges Hot sauce or chili oil Method Prepare the Cabbage Cups Carefully separate large cabbage leaves from the head. Bring a large pot of salted water to a boil. Blanch cabbage leaves for 2–3 minutes until tender but still holding shape. Transfer immediately to ice water to stop cooking. Drain and pat dry. Trim thick ribs slightly so the leaves form natural “cups.” Set aside. Cook the Shrimp & Sausage Filling Heat olive oil in a large skillet over medium-high heat. Add sausage and sear until browned and slightly crisp. Remove and set aside. In the same pan, add butter followed by onion and bell pepper. Sauté until softened. Stir in garlic and cook for 30 seconds until fragrant. Add shrimp, smoked paprika, Cajun seasoning, chili flakes, black pepper, and salt. Cook for 2–3 minutes until shrimp turn pink. Return sausage to the skillet, toss well, and finish with lemon juice and fresh parsley. Assemble Spoon the hot shrimp and sausage mixture into prepared cabbage cups. Garnish with Parmesan, extra parsley, or a drizzle of chili oil if desired. Serving Suggestions Serve as an appetizer, party bite, or low-carb main dish. Pair with crusty bread, garlic rice, or a fresh citrus salad.
Garlic Shrimp Sausage Cabbage Cups (Bursting with Bold Flavor) Serves 4 (as an appetizer or light main) Ingredients Shrimp & Sausage Filling 1 lb (450 g) large shrimp, peeled, deveined, and roughly chopped 8 oz smoked sausage or andouille sausage, sliced into half-moons 2 tablespoons olive oil or butter 1 tablespoon unsalted butter (additional) 6 cloves garlic, finely minced 1 small onion, finely diced 1 red bell pepper, finely diced 1/2 teaspoon smoked paprika 1/2 teaspoon chili flakes (adjust to taste) 1/2 teaspoon black pepper Salt, to taste 1 teaspoon Cajun or Creole seasoning 1 tablespoon lemon juice 2 tablespoons fresh parsley, chopped Cabbage Cups 1 large green cabbage Salted water, for blanching Optional Finishing Touches Grated Parmesan cheese Fresh lemon wedges Hot sauce or chili oil Method Prepare the Cabbage Cups Carefully separate large cabbage leaves from the head. Bring a large pot of salted water to a boil. Blanch cabbage leaves for 2–3 minutes until tender but still holding shape. Transfer immediately to ice water to stop cooking. Drain and pat dry. Trim thick ribs slightly so the leaves form natural “cups.” Set aside. Cook the Shrimp & Sausage Filling Heat olive oil in a large skillet over medium-high heat. Add sausage and sear until browned and slightly crisp. Remove and set aside. In the same pan, add butter followed by onion and bell pepper. Sauté until softened. Stir in garlic and cook for 30 seconds until fragrant. Add shrimp, smoked paprika, Cajun seasoning, chili flakes, black pepper, and salt. Cook for 2–3 minutes until shrimp turn pink. Return sausage to the skillet, toss well, and finish with lemon juice and fresh parsley. Assemble Spoon the hot shrimp and sausage mixture into prepared cabbage cups. Garnish with Parmesan, extra parsley, or a drizzle of chili oil if desired. Serving Suggestions Serve as an appetizer, party bite, or low-carb main dish. Pair with crusty bread, garlic rice, or a fresh citrus salad.

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