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!
- 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, 1/4″ strips
- ½ cup purple Peruvian potatoes, peeled, steamed, 1/2″ 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, 1/2″ chop
- salt & pepper, to taste
- 1 recipe Karen’s Shiitake “Bacon” (see recipe)
Overview for this recipe:
Make ahead: Karen’s Shiitake “Bacon” (see recipe) and Steam Potatoes (or your favorite grain.)
Will cook Shrimp, remove and Char Broccolini in the same pan.
Brown Butter Garlic Sauce can be made just before serving, it’s super quick.
Mix all together and enjoy the melding of flavors.
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.
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.
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.