This is not what we call a low cal recipe, but sometimes there’s really no substitute for cream. But if you are on a strict diet or you don’t tolerate dairy very well – you can always omit the cream (or switch it out to your favorite dairy substitute). This Creamy Shrimp and Brussels Sprouts With Lemon could be served with any pasta (of course), any grain, or rice. I served it with quinoa. My point is – the dish is creamy and delicious, so serve it with anything you like : )
Creamy Shrimp and Brussels Sprouts with Lemon
What you need (for 4-6 servings):
- About 2 cups (4 handfuls) of frozen Shrimp (tail off)
- 2 cups of Brussels Sprouts
- 1 yellow Onion
- 2 cloves of Garlic
- 1-2 tbsp. of Lemon Zest (add some juice if you like..)
- 1/2 cup of Cream (or Half & Half)
- 1/2 cup of good quality Parmesan (if you have it – I wish I did!!)
- Salt & Pepper
- Olive Oil
What to do:
- Wash and trim the edges off the Brussels sprouts – cut the big ones in half
- Peal and finely chop onion
- Heat about one tbsp. of oil over medium heat in a pan
- Add onions and Brussels sprouts to the pan and sauté for at least 5 minutes (until onion is softened and sprouts are starting to get tender)
- In the mean time run some cold water over frozen shrimp – to defrost and clean (making sure there is no peel and making sure the shrimp is properly deveined). Set shrimp to the side.
- Peel and finely chop the garlic – add to the pan. Stir and cook for about a minute.
- Add the grated lemon zest the onion and Brussels sprouts. Stir.
- Season with salt & pepper.
- Add the cream – stir and cook for a couple of minutes. Add more salt & pepper if necessary.
- Add cheese (if using)
- Lower temperature to the lowest setting. Add shrimp. Make sure you don’t “cook” the cooked shrimp – or it will be dry and hard (not delicious at all). You just want to very gently heat/warm the shrimp through.
- Serve with your grain, rice, or pasta of choice!!
That was easy, right??! And look at the pretty colors. Food has to look pretty too : )
Let me know your thoughts and ideas about this dish. And as always – please let me know your versions : )