For Meatless Friday, Karen Ullo cooks up a quick shrimp dish with a savory side.
Shrimp with Roasted Brussels Sprouts and Lemon Parmesan Sauce
For the Brussel sprouts:
1 lb. Brussels sprouts, trim the ends and halve them
Salt & Pepper to taste
Zest of one lemon
Lay the Brussels sprouts in a single layer in a baking pan. Drizzle with oil so that each sprout gets a little, sprinkle with salt, pepper, and lemon zest. Bake at 375 for about 20 minutes, turning them over halfway to prevent sticking and burning.
For the sauce:
Juice of 2 lemons
½ cup white wine
1 T butter
¼ cup grated Parmesan
2 leaves fresh basil, chopped
Combine lemon juice, wine, and butter in a saucepan. Bring to a boil and simmer over low heat, stirring occasionally. When just about ready to serve, add the cheese and let it melt, stirring constantly, then add the basil and turn off the heat.
For the shrimp:
1 lb. shrimp, peeled and deveined
1 T lemon juice
Salt to taste
1/8 t chili powder
1/8 t paprika
1-2 T oil
Marinate shrimp in lemon juice and spices. When the other elements are almost ready, heat the oil on a frying pan, then add the shrimp. Cook about 1 minute per side, until just pink.
For the garnish:
½ cup pumpkin seeds
Salt to taste
Lay the pumpkin seeds on a cookie sheet and sprinkle with salt. Bake at 350 for about 4 minutes, but check them every minute. They go from green to burnt very quickly.
Plate the Brussels sprouts, then the shrimp, then the sauce. Garnish with the pumpkin seeds and more Parmesan, if desired.
Copyright 2020 Karen Ullo
Image: Copyright 2020 Karen Ullo. All rights reserved.