Shrimp with Roasted Brussells Sprouts Salad

Looking for a new way to get your kids to eat Brussels sprouts? Suzi Dearing and Derrick Robert from the hinge in Northampton are here to make that and sake glazed shrimp.

Sake Glazed Shrimp:
Tail on peeled and de-veined large shrimp
1/2 cup honey
Zest of 2 limes
1/3 cup of fresh squeezed lime juice
Annatto oil for color
Xanthan gum for emulsification and thickening
1/4 cup sake

Jicama Slaw:
1 jicama peeled and julienne
2 medium carrots julienned
1/3 cup chopped fresh cilantro
apple cider vinegar to coat
1/4 cup granulated sugar
salt and pepper to taste

Roasted Brussels Sprout Salad:
1 lb. of cleaned Brussels spouts, halved
4 oz. feta cheese, crumbled
4 oz. chopped cooked bacon
4 oz. toasted almonds, chopped
parsley and chive to taste
salt and pepper to taste

Red Wine Vinaigrette:
1/4 cup red wine vinegar
1/2 cup olive oil
2 shallots, peeled and diced
1 clove of garlic, chopped
salt and pepper to taste

Comments are closed.