I’m not one to typically veer off topic during a recipe post, but I just have to say how good it felt to spend an entire day working on recipes and cocktails for you all. It had been way too long and I forgot how passionate I get when I’m destroying my kitchen, running from room to room with food and props, and producing something delicious to share with my readers. As always, thank you for sticking through all the ups, downs, and crazy times with me!
Now for the good stuff.. This was a much needed meal after a long day of cooking for the blog and it was promptly
devoured inhaled after I finished photographing it! I cooked the shrimp with fresh garlic, green onion, and a nice pinch of cayenne pepper and red pepper flakes to give it some kick. I added those to a fluffy bed of sauteed Brussels sprouts and drizzled the whole thing with an orange butter sauce. A perfect balance of sweet, spicy, healthy, and filling!
2 Tbs olive oil
1lb Brussels sprouts, thinly sliced
Salt and pepper to taste
1/2 cup unsalted butter
2 Tbs orange zest
1-2 garlic cloves, minced
3 stalks of green onion, diced
1lb of raw shrimp, tails and shells removed
1/4 tsp cayenne pepper
1/4 tsp crushed red pepper flakes
(1.) Heat olive oil in a large skillet over medium heat. When hot, add Brussels sprouts, saute for 3-5 minutes, and season with salt and pepper. You want them to still have a bit of crunch so be careful not to overcook. (2.) When finished transfer them to a large plate and tent with foil to keep warm.
Wipe skillet out with a paper towel and add butter. (3.) Melt and cook butter for 5-7 minutes over low-medium heat. (4.) The key is to get it browned lightly and not burn it! Remove from heat, stir in orange zest, and transfer to a small bowl.
In the same skillet (have you noticed I don’t like to wash pans?) with some of the butter still remaining, add garlic and half of the green onion. Saute for 1-2 minutes and then add shrimp. Season with cayenne pepper and red pepper flakes and toss to evenly coat. Saute for 3-5 minutes or until shrimp is no longer translucent.
Divide brussels and shrimp between 2-3 plates. Drizzle with orange butter sauce, add remaining fresh green onion, and serve right away.