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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

A special combination of the freshest ingredients
The dish with Shiitake “Bacon.” Drizzle on a simple Brown Butter Garlic Sauce and sprinkle with Fresh Chives
I’m so loving this inventive dish! As you know, shrimps cook really quickly – so with a little prep, this meal while come together quickly. Look for never frozen, fresh Florida Pink Shrimp – they are superior to any frozen variety. Hint: Shoprite often carries them in Spring & Summer!

I do love creating Vegan swaps… plant-based foods are trending, and for a good reason.
Please make my Shiitake Mushroom “Bacon” ! Cooked on a stovetop skillet so no need to overheat the kitchen in warmer weather. There are a few secrets to the method, so see the recipe.
Fabulous addition to deviled eggs, in sandwiches, salads and stir-fries.

Browning Butter develops quickly into delicious nutty flavor and takes just minutes. Because of its intense flavor – you won’t need much. For this drizzle – balsamic vinegar and garlic are added for extra complementary flavor.

Broccolini is an edible delight. It is equally suited for sautéing, steaming, boiling, or stir frying. Because the stalks are tender, they don’t have to be peeled, and it cooks more quickly than broccoli. It is cultivated year round in California and Arizona, and is especially popular as a sweet, steamed delicacy in Japan during the spring.

Also known as Chinese broccoli or Chinese kale. Like other cruciferous vegetables, broccolini is full of antioxidants and phytochemicals. Sometimes found with yellow buds – this does not indicate the vegetable is past it’s prime.

Peruvian Purple Potatoes are a high antioxidant food that are eye-catching since the skin and the flesh are both purple, making them a beautiful adornment to any plate. A nutrient-rich potato, chock-full of anthocyanins, high in potassium and fiber. Simply steam the spuds, peel and chop – what a colorful way to jazz up a dish! Alternately, you could steam a starch of your choice to add here, for a well rounded meal. Farro, pasta, (there are many gluten-free ones to choose from) and wild rice would work beautifully.


It’s super-easy to char Broccolinii in a cast iron skillet
Karen’s Shiitake Mushroom “Bacon” – see my step-by-step stovetop recipe!
Perfectly crisped in a cast iron skillet
Tender and sweet – Florida Pink Shrimp, never frozen
Shelled and deveined, ready to cook
A wonderful skillet shrimp dish! Enjoy the textures and gorgeous colors!


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