10/14/2021
Monday Feels: ZESTY SHRIMP, CRISPY SMASHED BRUSSELS AND GARLICKY HASSLEBACK POTATOES with a DIJON “AIOLI.” YES, I dip all three in that dip 🙃
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Deets:
1️⃣ SHRIMP: 1 pound wild shrimp (thawed, patted dry, seasoned with salt, pepper, paprika and garlic powder). Heat 1 tablespoon olive or coconut oil over medium high, add shrimp and sauté for about 2 minutes per side. Add 2 teaspoon coconut aminos, a squeeze of lemon or lime juice and some hot sauce and toss. Remove from heat. Top with cilantro or parsley.
2️⃣ BRUSSELS: 1 pound Brussels (trimmed). Bring 2 cups salted water to a boil, add the Brussels and cook for about 4 minutes. Drain water and place Brussels on a paper towel to pat dry. Using a flat bottom cup, “Smash” the Brussels just slightly, one at a time. Add them to a bowl and toss with 1.5 tablespoon olive oil and salt and pepper to taste. Set oven to broil, place the Brussels on a sheet pan and broil for 2 minutes (6 inches from the broiler). Flip then broil for another 1-2 minutes. (Careful not to burn).
3️⃣ POTATOES: slice 1 pound mini gold potatoes multiple times, leaving 1/4 inch at the bottom (TUTORIAL IN HIGHLIGHTS), toss with 1.5 tablespoon olive oil, 2 cloves minced garlic, salt and pepper. Bake on 450 for 35-40 minutes on a sheet or an oven safe pan.
4️⃣ AIOLI: Dressing: 2 tablespoon Dijon mustard, 3 tablespoons greek yogurt (or nondairy), 2 tablespoons mayonnaise, 1 tablespoon coconut aminos, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder. •
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