Warm Brussel Sprouts Salad with Shrimp

6 Mar

Today, I decided to make a salad that my sister has been bragging about at Pizza Antica. Its a Brussel Sprout salad with bacon, egg, croutons, and vinaigrette dressing. Sounds so delicious, and I looked up some recipe and MSN Today had it as their “Steal the Meal” recipe awhile ago.

So I “Whole30”-ed the recipe, and it turned out delicious. My hubby said it tasted like everything was burnt. Maybe some of the brussel sprout leaves were burnt, but I like it! LOL. Sooo, I guess..try at your own risk!

First, assemble the ingredients:

  • 1 stalk of brussel sprouts, or a bag
  • Bacon fat or duck fat to cook with
  • 1 package of Wild Blue Shrimp from Trader Joe’s
  • 3/4 of an onion(you can use the whole thing if you want, depending on how much brussel sprouts you have)
  • 1/4 cup of water or chicken broth
  • Salt and Pepper to taste
  • Sprinkle of Balsamic Vinegarette
  • Now, assemble the ingredients all together.

    1. Cut the steams off the brussel sprouts, and peel as much of the leaves off as you can. When you can’t peel the leaf off anymore, slice the rest of the brussel sprouts thinly.
    2. Warm up your pan with some bacon fat, and slice up the onions while the pan is warm. Sauteed the onions on high heat until they are golden brown. Just think of carmelized onions! Yum! Set aside the onions.

    3. Cook the shrimp for about 5 minutes. Don’t over cook the shrimp, because you’ll place the shrimp back when the brussel sprouts are done cooking. Remove the shrimp and set aside.

    4. Now, you may want to add a little bit more bacon fat into the pan, and then put then cook the brussel sprouts. Sauteed them until they are light brown.

    5. Add water or chicken broth to the brussel sprouts and cover the pan for about 3 minutes. This let’s the brussel sprouts soften a bit more.
    6. Remove the cover, and continue to cook the brussel sprouts until you think they are soft. Add the onions and shrimp until they heat up.

    7. Server the dish! The recipe also called for vinaigrette dressing, but I didn’t add any. Next time I will thought. I just completely forgot! LOL.

    * I would of added bacon and egg to the dish, but didn’t have any hard boiled egg on hand. Also, I’m trying to limit how much bacon I eat until Whole30 is over. Pork was on the “limit” list.

    Quick and easy recipe for a Sunday lunch! Enjoy!

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    2 Responses to “Warm Brussel Sprouts Salad with Shrimp”

    Trackbacks/Pingbacks

    1. Whole30 – Day 28(Prep Day for the Week) « Ramblings of a Crossfit Mom - March 7, 2011

      […] made cauliflower fried rice and had some Brussel Sprouts Salad with Shrimp for lunch. Yummy! I also made some meat sauce with Whole30 approved tomato sauce. Damn, good tomato […]

    2. Healthy Doesn’t Have to be Boring: 15 Innovative Salad Ideas - April 6, 2011

      […] Xfitmama – Warm Brussel Sprouts Salad with Shrimp This salad works as a starter course if consumed small quantities, but it also makes a fabulous […]

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