Deets: 1) SHRIMP: 1 pound wild shrimp (thawed, patted dry, seasoned with salt, pepper, paprika and garlic powder). Heat 1 tablespoon olive or coconut oil over medium high, add shrimp and sauté for about 2 minutes per side. Add 2 teaspoon coconut aminos, a squeeze of lemon or lime juice and some hot sauce and toss. Remove from heat. Top with cilantro or parsley. 2) BRUSSELS: 1 pound Brussels (trimmed). Bring 2 cups salted water to a boil, add the Brussels and cook for about 4 minutes. Drain water and place Brussels on a paper towel to pat dry. Using a flat bottom cup, “Smash” the Brussels just slightly, one at a time. Add them to a bowl and toss with 1.5 tablespoon olive oil and salt and pepper to taste. Set oven to broil, place the Brussels on a sheet pan and broil for 2 minutes (6 inches from the broiler). Flip then broil for another 1-2 minutes. (Careful not to burn). 3) POTATOES: slice 1 pound mini gold potatoes multiple times, leaving 1/4 inch at the bottom (TUTORIAL IN HIGHLIGHTS), toss with 1.5 tablespoon olive oil, 2 cloves minced garlic, salt and pepper. Bake on 450 for 35-40 minutes on a sheet or an oven safe pan. 4) AIOLI: Dressing: 2 tablespoon Dijon mustard, 4 tablespoons greek yogurt (or nondairy), 1 tablespoon mayonnaise, 1 tablespoon coconut aminos, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder.
ZESTY SHRIMP, CRISPY SMASHED BRUSSELS AND GARLICKY HASSLEBACK POTATOES with a DIJON “AIOLI” from @starinfinitefood YES, I dipped all three in that dip Anyone else a dipper when it comes to food??? Happy Sunday!! It has been quite a weekend. Took some time away from Insta yesterday but back today with this simple but DELICIOUS meal…which I made extra of—just so we had some prepped food for the week! FYI This is one of my favorite ways to do Brussels and they take no time at all, literally only 10 minutes or less cooking). I am spending today catching up after a week of traveling and a weekend spent in the sunshine away from work. Hope everyone is enjoying the day!⠀