I love creating recipes with super fresh ingredients. I love it even more when I am unsure about the combination of ingredients and it turns out to be amazing. Who would ever think that shrimp and brussel sprouts can be combined to make one incredible dish? Here it is…and you are going to love it!
Start with 1 lb. of high-quality shrimp. Of course, I got these beauties from The Carolina Food Market. These fresh, local NC shrimp are 16/20 count, uncooked, peeled and deveined. You can purchase the majority of these ingredients from The Carolina Food Market. I love the convenience of one-stop shopping this market now has to offer.
Place the shrimp in a bowl. Season with coarse salt and pepper. Add 1 1/2 TBLS of Mike’s Hot Honey, (see website for retail locations). I purchased mine at the fabulous Magnolia Emporium. Add 1 1/2 TBLS of orange blossom honey, 5 to 6 cloves of minced garlic, 2 TBLS of paprika, and about 1 to 2 TBLS of olive oil. Allow the shrimp to marinate in the fridge for about 15 minutes. Feel free to add more/less of the above ingredients. I am not one to measure much, so if I think it needs more honey, paprika, etc., I just throw it in. It should look similar to this:
Take about 20 brussel sprouts, cut off ends and slice. I make about three slices per sprout. Once sliced, break apart. Heat a cast iron skillet with a touch of olive oil to medium-high. Place brussel sprouts in pan and start to brown. Do NOT BURN!
It takes about 8 minutes for the brussel sprouts to brown. Keep and eye on them and continue turning them as they are browning. Once browned, add the shrimp with the marinade. Turn down the heat just slightly. Shrimp will start to turn pink and the marinade with begin to caramelize. Continue to stir, so as not to burn. It should only take about 3 to 4 minutes for the shrimp to cook. Do not overcook your shrimp. Remove from heat and enjoy as is, or pair with jasmine rice. You can view me preparing this dish on my Facebook page, Charlotte Fashion Plate. ENJOY!