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A skillet dish: Shrimp with Charred Brocollini and Shiitake

Shrimp with Charred Brocollini and Shiitake “Bacon” – Browned Butter Balsamic Drizzle

A skillet dish with an amazing flavor combination – healthful and colorful. Shiitake “Bacon” is a game changer – my tasters said taste just like the real thing… but vegan!

Florida Pink Shrimp are preferable – never frozen
Florida Shrimp with Charred Broccolini, Purple Peruvian Potatoes (or your favorite grain) with Shiitake “Bacon” and a Brown Butter Garlic Drizzle ~ garnished with Fresh Chives

A skillet dish: Shrimp with Charred Brocollini and Shiitake

Ingredients

1 pound fresh shrimp, peeled and deveined, tails on (I chose Florida Pink Shrimp, never frozen)

¾ pound broccolini, cleaned and dried

3 ½ teaspoons neutral oil* divided

½ large red bell pepper, cleaned, dried, ¼” strips

½ cup purple Peruvian potatoes, peeled, steamed, ½” chunks (or your favorite grain)

4 tablespoons unsalted butter

1 teaspoon fresh garlic, peeled and minced

1 tablespoon balsamic vinegar, (choose one without ‘caramel color’)

1 tablespoon fresh chives, ½” chop

salt & pepper, to taste

1 recipe Karen’s Shiitake “Bacon” (see recipe)

Instructions

1

Overview for this recipe:

Make ahead: Karen’s Shiitake “Bacon” (see recipe) and Steam Potatoes (or your favorite grain.)

2

Will cook Shrimp, remove and Char Broccolini in the same pan.

3

Brown Butter Garlic Sauce can be made just before serving, it’s super quick.

4

Mix all together and enjoy the melding of flavors.

5

Heat a 12″ seasoned cast iron skillet, add 1  1/2 teaspoons of oil and set over medium- high heat.
Add all of the shrimp, add a pinch of sea salt and pepper.
Cook on one side until golden, turn over with tongs. Repeat on second side until golden – remove to a large plate.
Raise heat to high. Add 2 teaspoons oil to the skillet, add broccolini and DO NOT stir.
Let char well, about 2 minutes – then turn over with tongs. Char second side, season with salt and pepper and remove to the plate.

6

To serve:
Add shrimp, broccolini, potatoes and shiitake bacon to the skillet and just warm through over low heat.
Place on a platter (or individual plates) and drizzle with Browned Butter Garlic Sauce and chopped chives.

7

Browned Butter Garlic Sauce:
Heat 4 tablespoons of butter in a small skillet. Heat over moderate heat until is splatters and becomes a nutty, golden brown.
Swirl the pan as the butter melts – will be done in about 3 minutes. Remove from heat immediately.
Let cool 2 minutes, then add balsamic vinegar, swirl in, then add the garlic (garlic will gently cook in the sauce – do not add sooner, it will burn) and a pinch of salt. Done. Set aside until ready to drizzle, reheat just a bit if need be.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

See BLOG more more photos and how-tos.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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