CAST-IRON SKILLET BRUSSELS SPROUTS WITH SHRIMP AND MUSHROOMS
If you're wondering what to do with your cast-iron skillet, this is a great recipe to try. The cast iron chars the Brussels sprouts and gives mushrooms and tender shrimp a delectable crust. This is the dish that made me fall in love with my skillet and it's still in my weeknight dinner rotation.
Provided by Gabriela Rodiles
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine the rice with 2 cups water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, stirring occasionally, and then reduce the heat to low. Cover and cook until the rice is tender, about 15 minutes. Remove from the heat.
- Meanwhile, whisk together the garlic, ginger, soy sauce, honey and crushed red pepper in a small bowl. Set the sauce aside.
- Heat a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of the vegetable oil to the hot skillet, then swirl to coat the bottom entirely. Place the Brussels sprouts cut-side down in a single layer. Cook, undisturbed, until the sprouts have developed a golden-brown crust, about 2 minutes. Toss the sprouts, then continue to cook until they're bright green and crisp tender, about 2 minutes.
- Add 1 more tablespoon of the vegetable oil to the skillet along with the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms are tender and browned in spots, about 2 minutes.
- Create space for the shrimp in the middle of the skillet and add the remaining 1 tablespoon vegetable oil. Lay the shrimp flat in a single layer and cook until the shrimp have turned pink and a light crust begins to form, about 3 minutes. Flip and continue to cook until just cooked through, about 1 minute.
- Pour the sauce over the shrimp and vegetables, then toss until everything is evenly coated and the sauce has reduced slightly, about 1 minute.
- Divide the rice and Brussels sprout mixture between 2 serving bowls. Top with the scallions, drizzle with sesame oil and sprinkle with sesame seeds.
CAST IRON BRUSSELS SPROUTS
Brussels sprouts cooked in a cast iron skillet. A savory, spicy, sweet one-pan wonder.
Provided by Renee
Categories Brussels Sprouts Side Dishes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large cast iron skillet over medium heat. Saute red onion until softened, about 5 minutes. Add Brussels sprouts; saute for 10 minutes.
- Meanwhile, bring balsamic vinegar and white wine to a simmer in a small pot. Stir in blackberry jam, hot sauce, and rosemary sprig. Simmer, uncovered, until balsamic vinegar reduces and thickens, about 5 minutes.
- Stir peanuts into Brussels sprouts mixture; cook and stir until browned, 3 to 4 minutes. Add cranberries. Sprinkle with seasoned salt and seasoned tenderizer. Discard rosemary sprig from the vinegar mixture; pour over Brussels sprouts.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet to the oven and broil Brussels sprouts until golden brown, 2 to 3 minutes. Garnish with bacon bits.
Nutrition Facts : Calories 310 calories, Carbohydrate 26.3 g, Cholesterol 6.7 mg, Fat 18.1 g, Fiber 5.4 g, Protein 12 g, SaturatedFat 2.9 g, Sodium 423 mg, Sugar 15.5 g
SKILLET-BRAISED BRUSSELS SPROUTS
Brussels sprouts with bacon and garlic are skillet-braised until tender and delicious.
Provided by kyle
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
- Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
- Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
- Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 11.3 g, Cholesterol 17.6 mg, Fat 7.1 g, Fiber 4.3 g, Protein 7.3 g, SaturatedFat 3.2 g, Sodium 382.3 mg, Sugar 3.1 g
SKILLET ROASTED SHRIMP
Make and share this Skillet Roasted Shrimp recipe from Food.com.
Provided by iris5555
Categories Very Low Carbs
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To make the garlic compound butter--in a small saucepan over low heat, combine all the ingredients and whisk until melted and thoroughly blended.
- Pour into a ramekin.
- Use immediately or cover and refrigerate for up to 1 week. Melt over low heat just before serving.
- To make the shrimp--in a bowl, combine the olive oil, lemon zest, 2 teaspoons of the parsley, and the garlic salt.
- Add the shrimp and toss to coat.
- Refrigerate for 30 minutes to 1 hour.
- Heat a large cast-iron skillet over high heat for about 2 minutes, or until the surface is hot enough that water bounces and sizzles when sprinkled in it.
- Arrange the shrimp in a single layer in the hot skillet and cook for 3 to 4 minutes on each side, or until the shrimp become a rosy pink color.
- Remove from the heat.
- Sprinkle with the pepper and the remaining 2 teaspoons parsley.
- Bring the hot skillet directly to the table, placing it on a heavy trivet.
- Place the ramekin of compound butter in the center of the skillet.
- With your fingers, peel each shrimp and dunk it into the compound butter.
Nutrition Facts : Calories 384.1, Fat 24.7, SaturatedFat 9.3, Cholesterol 289.7, Sodium 319.6, Carbohydrate 4, Fiber 0.8, Sugar 0.1, Protein 35.1
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