Honey Sesame Shrimp and Brussel Sprouts Stir Fry

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This is the best recipe with Brussel sprouts I have ever made To kick this up a notch, feel free to add in a drizzle of Sriracha, or a pinch of red pepper flakes.

What you Need:

3 Tbsp. honey, divided
1 Tbsp. rice wine vinegar
1 Tbsp. soy sauce
2 tsp. freshly grated ginger
1 pound large shrimp, peeled and deveined (tails left on)
2 Tbsp. vegetable oil, divided
1 pound brussels sprouts, trimmed and quartered
salt and pepper
3 cloves garlic, thinly sliced
3 scallions, white and green parts separated and thinly sliced
2 tsp. toasted sesame oil
(optional) fried garlic, for garnish

How to Make it:

Whisk together 2 tablespoons honey, vinegar, soy sauce and ginger in a large bowl. Add shrimp and toss to combine. Cover and let marinate in the refrigerator for 1-3 hours.

When ready to cook, heat 1 tablespoon vegetable oil in a large sauté pan or wok over medium-high heat. Add brussels sprouts and saute for about 5-7 minutes, stirring occasionally until tender and the edges begin to slightly brown and caramelize. Drizzle with honey, season with salt and pepper, and toss to combine. Pour the mixture to a separate platter.

Meanwhile, add remaining 1 tablespoon vegetable oil to pan, and return to heat. Add garlic and scallion whites and cook until fragrant, 30 seconds. Remove the shrimp from the marinade with a slotted spoon, then add to the pan. Season with salt and pepper, and saute until opaque throughout, about 4 minutes. Add to platter, top with scallion greens, and toss. Serve immediately, garnished with sauted garlic if desired.

LEMON GARLIC SHRIMP

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Lemon garlic shrimp is bursting with flavor, easily ready in just 20 minutes!

INGREDIENTS

2 pounds large shrimp, peeled and deveined
1 teaspoon kosher salt
1 teaspoon cracked black pepper
6 tablespoons unsalted butter, divided
4 cloves garlic, minced
3/4 cup fresh lemon juice
1/4 cup chopped fresh parsley, divided

How to make it:

Prepare ingredients before you begin cooking. Do not skip this step.

In a large skillet over medium-high heat, melt 2 tablespoons butter.

Add garlic to the skillet and cook about 1 minute.

Add shrimp, salt, and pepper. Cook for 1 minute without stirring. Continue cooking until shrimp begin turning pink (about 2-3 minutes).

Remove shrimp from pan and set aside in a bowl. (They will be returned to the skillet to continue cooking).

Add lemon juice to skillet and bring to a boil. Reduce to simmer and cook until liquid is reduced by half.

Add remaining butter and cook until melted. Add 1/2 of parsley. Stir to combine. Add shrimp back into the pan. Stir to combine. Cook until shrimp are opaque, about 2-3 minutes stirring occasionally.

Top with remaining parsley and serve with a lemon wedge if desired.

Serve with vegetables and enjoy!

Dirty Rice with Shrimp and Sausage

 

We like Dirty Rice and there are many ways to make it and places that serve it, the best place to have it these days it right at home. This delicious recipe includes shrimp and sausage. It's so darn good.

SERVES: 4
INGREDIENTS
2 tablespoons cooking oil
1⁄2 lb. ground pork
1 onion, chopped
2 celery ribs, diced
1 green bell pepper, diced
1 garlic clove, minced
1⁄4 teaspoon cayenne
1⁄2 teaspoon paprika
1⁄2 teaspoon dried oregano
1 bay leaf
1 3⁄4 teaspoons salt
1⁄4 teaspoon fresh ground black pepper
1 1⁄2 cups long grain rice
3 cups canned low sodium chicken broth (can use homemade stock)
1 lb. medium shrimp, shelled and halved
2 scallions, including green tops chopped

DIRECTIONS

Heat 1 Tbsp. of oil at medium. Add pork and cook until no longer pink (2 minutes).

Reduce heat to medium low and add remaining oil. Add onion, celery, bell pepper and garlic. Cover and cook, stirring occasionally, until veggies start to soften (about 5 minutes).

Stir in cayenne, paprika, oregano, bay leaf, salt, black pepper and rice. Cook and stir for 1 minute.

Add broth. Bring to boil, reduce heat and simmer, covered for 15 minutes.

Turn heat back up to medium and stir in shrimp. Cover and cook for 2 minutes.

Remove pan from heat and let stand covered until rice and shrimp are done (about 5 minutes).

Remove bay leaf and stir in scallions.