Tuesday, January 20, 2015

Heating Things Up In 2015 {ReDux}

I find it hard to believe that it's already January 21st (and that I already have a 9 week old!). I haven't been as active online since becoming a mother, but that doesn't mean I haven't been finding time to cook and continue trying new things in the kitchen. The monthly Recipe Redux challenges keep me inspired to share recipes with you, so here you have it, Sriracha Brussels Sprouts & Shrimp. This month's theme was: Start Smoking in the New Year - The New Year is heating up with smoke and spiciness. From boldly flavored smoked salts to actual smoking techniques, subtly smoked food is on-trend. The same can be said for spice as we savor heat from harissa, sriracha and smoked paprika. Show us the healthy dish you’re heating up with smoke and/or spiciness.
My husband is a fan of sriracha so that was an easy decision for me. When I was out with my parents at Costco stocking up on diapers and wipes, I also came across fresh Brussels sprouts and had the start of my recipe. Brussels sprouts have been making a come back and are becoming a popular vegetable, rather than the childhood veggie kids couldn't stand.

Since we do have a newborn in the house, we have been opting for meals that make leftovers and/or involve less prep as our little one requires quite a bit of attention (and love) at this time.

Sriracha Brussels Sprouts & Shrimp
Serves 2-4

~ 300g shrimp (1/2 to 3/4lb), peeled, deveined (fresh or thawed)
1/2 Tbsp rice vinegar
1 Tbsp sriracha
2 Tbsp honey

2 Tbsp vegetable oil
1/16 cup sesame seeds
~ 525g Brussels sprouts, trimmed and quartered
salt and pepper
1 Tbsp honey
2-3 green onions, thinly sliced
1 tsp sesame oil
1/2 lime


1. Combine shrimp and marinade ingredients in a ziploc bag, toss and put in refigerator for 3-5 hours.
2. When ready to cook, heat a small saucepan and a large saucepan or wok over medium high heat.
3. Heat 1 Tbsp vegetable oil in large sauce pan then add Brussels sprouts and cook for 6-8 minutes, stirring often, until edges start to brown.
4. Meanwhile, place sesame seeds in small sauce pan and toast for 3-5 minutes until light brown.
5. Remove Brussels sprouts and set aside, drizzle with honey and season with salt and pepper.
6. Heat remaining vegetable oil and add shrimp (removed from marinade), cooking for ~2-3 minutes until opaque.
7. Add Brussels sprouts back to pan, toss and heat up.
8. Put shrimp and Brussels sprouts onto a platter and garnish with toasted sesame seeds, sesame oil, and green onion. Squeeze lime juice over and serve immediately.

How are you smokin' or spicing up your new year?

Steph Langdon, RD
something nutrishus counselling & coaching