Honey Paprika Shrimp with Brussels Sprouts
Honey Paprika Shrimp With Brussels Sprouts
The idea for this dinner came from my co-worker Riley, and I made very few modifications to it. His original recipe was to bake it, and to do it with broccoli. However Brussels sprouts are in season, and I wanted to try to do it in frying pan rather than in the oven. I also thought serving it over a bed of Jasmine rice sounded really good. The meal has a hint of sweet and a delicate flavour, which was refreshing considering that we've been doing chili and the leftovers from the chili at our house recently, so it was nice to have something that was a bit lighter in flavour profile. This is definitely a dish that I would happily do again in the future, and maybe try adjusting the levels of ingredients to get different tastes from it.
Ingredients:
1 Cup of Jasmine rice cooked according to your rice cooker's directions
1lb of raw shrimp (I used jumbo gulf shrimp for this dish, but use whatever you prefer, I also peeled and deveined the shrimp)
about a dozen Brussels sprouts, halved (cut off the tough stem part, and cut in half)
3 cloves of garlic (crush with the side of knife, peel and slice thinly)
Extra Virgin Olive Oil (just enough to coat bottom of pan)
Seasoning:
1 tsp of salt
1 tsp of cracked black pepper
1-2 tsp of garlic powder
3 tsp of paprika
1-2 tsp of honey
(mix together in a bowl and mix with your shrimp, try to coat evenly, if you are making more shrimp then make more of the seasoning mixture accordingly, also adjust according to the flavour profile you desire here, more honey for more sweet, more paprika or garlic for more of a bold flavour)
Ingredients:
1 Cup of Jasmine rice cooked according to your rice cooker's directions
1lb of raw shrimp (I used jumbo gulf shrimp for this dish, but use whatever you prefer, I also peeled and deveined the shrimp)
about a dozen Brussels sprouts, halved (cut off the tough stem part, and cut in half)
3 cloves of garlic (crush with the side of knife, peel and slice thinly)
Extra Virgin Olive Oil (just enough to coat bottom of pan)
Seasoning:
1 tsp of salt
1 tsp of cracked black pepper
1-2 tsp of garlic powder
3 tsp of paprika
1-2 tsp of honey
(mix together in a bowl and mix with your shrimp, try to coat evenly, if you are making more shrimp then make more of the seasoning mixture accordingly, also adjust according to the flavour profile you desire here, more honey for more sweet, more paprika or garlic for more of a bold flavour)
Recipe:
1. Start cooking the rice according to your rice cooker, or package directions
2. prepare the shrimp, Brussels sprouts, garlic, and seasoning for the shrimp (then mix the shrimp into the seasoning, and set aside)
3. heat the olive oil in a grill pan over med heat, once hot add the garlic and stir around until the garlic softens
4. add the Brussels sprouts, cut side down, and cook over medium heat until the brussels start to get a golden colour (see photo) on their cut side. Season the Brussels sprouts with the same ingredients and measurements as the seasoning that you will use for the shrimp, though increase the portions just slightly.
5. flip the brussels sprout and add a few tablespoons of water, and cover.
6. once the water has mostly steamed out, and the Brussels sprouts are tender, then mix everything up a bit, and push the brussels sprouts to the side. Then in the middle of the pan add the shrimp in a single layer.
7. cook the shrimp until the shrimp is opaque about halfway through, then use tongs to flip and cook the other side until the shrimp is opaque all the way through, DO NOT OVERCOOK.
8. Place the rice on the center of your plate, and use tongs to serve the brussels sprouts and then the shrimp over the rice, and serve hot.
Some alternate ideas that I have had, were try switching a chinese 5 spice for the paprika, also maybe add some red pepper flakes for some spice, or add a bit more honey and more of the rest of the spices to make it more saucy, this is a great base recipe that has so many possibilities, I like the idea of it becoming a sweet and hot shrimp. So please give it a try and let me know what you create. Also thank you Riley for this great recipe, it was a wonderful simple, yet elegant meal, something easy enough for a weeknight meal, but classy enough to serve to guests.
1. Start cooking the rice according to your rice cooker, or package directions
2. prepare the shrimp, Brussels sprouts, garlic, and seasoning for the shrimp (then mix the shrimp into the seasoning, and set aside)
3. heat the olive oil in a grill pan over med heat, once hot add the garlic and stir around until the garlic softens
4. add the Brussels sprouts, cut side down, and cook over medium heat until the brussels start to get a golden colour (see photo) on their cut side. Season the Brussels sprouts with the same ingredients and measurements as the seasoning that you will use for the shrimp, though increase the portions just slightly.
5. flip the brussels sprout and add a few tablespoons of water, and cover.
6. once the water has mostly steamed out, and the Brussels sprouts are tender, then mix everything up a bit, and push the brussels sprouts to the side. Then in the middle of the pan add the shrimp in a single layer.
7. cook the shrimp until the shrimp is opaque about halfway through, then use tongs to flip and cook the other side until the shrimp is opaque all the way through, DO NOT OVERCOOK.
8. Place the rice on the center of your plate, and use tongs to serve the brussels sprouts and then the shrimp over the rice, and serve hot.
Some alternate ideas that I have had, were try switching a chinese 5 spice for the paprika, also maybe add some red pepper flakes for some spice, or add a bit more honey and more of the rest of the spices to make it more saucy, this is a great base recipe that has so many possibilities, I like the idea of it becoming a sweet and hot shrimp. So please give it a try and let me know what you create. Also thank you Riley for this great recipe, it was a wonderful simple, yet elegant meal, something easy enough for a weeknight meal, but classy enough to serve to guests.
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