Serves 4
55 min
Brussels Sprouts with Shrimp Sauce
Recipe GLPR00142b25f4ac00
Tender brussels sprouts tossed with a savory shrimp-infused sauce made from rehydrated dried shrimp and aromatic garlic. This light, flavorful dish celebrates Mediterranean seafood traditions and comes together quickly with simple, wholesome ingredients.
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Ingredients
20 Dried large shrimp
½ cup Hot chicken broth
¼ cup Vegetable oil
6 Garlic cloves, chopped
1 pound Brussels sprouts, trimmed and halved (larger ones quartered)
½ Chicken bouillon cube
Kosher salt
Directions
Place the dried shrimp in a small bowl and pour the hot chicken broth over them. Let steep for 8–10 minutes until the shrimp are fully softened and rehydrated. The liquid will become infused with shrimp flavor. Do not drain; reserve the shrimp and the flavorful soaking liquid.
While the shrimp rehydrate, trim the brussels sprouts and cut them in half lengthwise. If any are significantly larger, cut them into quarters so all pieces are roughly the same size for even cooking.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add the chopped garlic and stir-fry for about 1 minute until fragrant, being careful not to let it brown.
Add the prepared brussels sprouts to the skillet. Stir and toss frequently over medium-high heat for 5–7 minutes, allowing them to develop light browning on the cut sides.
Pour in the rehydrated shrimp along with their steeping liquid. Crumble the chicken bouillon cube directly into the pan and stir until dissolved. The Brussels sprouts will cook in this flavorful broth.
Reduce heat to medium and continue cooking for 12–15 minutes, stirring occasionally, until the brussels sprouts are tender when pierced with a fork and the liquid has mostly reduced into a glaze that coats the vegetables and shrimp.
Taste and season with kosher salt as needed. Transfer to a serving dish and serve warm, ensuring each portion has shrimp and vegetables coated in the savory sauce.
