Food Network Creamed Brussels Sprouts Recipe Recipe For Shrimp

CAST-IRON SKILLET BRUSSELS SPROUTS WITH SHRIMP AND MUSHROOMS

Steps:

• Combine the rice with 2 cups water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, stirring occasionally, and then reduce the heat to low. Cover and cook until the rice is tender, about 15 minutes. Remove from the heat.
• Meanwhile, whisk together the garlic, ginger, soy sauce, honey and crushed red pepper in a small bowl. Set the sauce aside.
• Heat a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of the vegetable oil to the hot skillet, then swirl to coat the bottom entirely. Place the Brussels sprouts cut-side down in a single layer. Cook, undisturbed, until the sprouts have developed a golden-brown crust, about 2 minutes. Toss the sprouts, then continue to cook until they're bright green and crisp tender, about 2 minutes.
• Add 1 more tablespoon of the vegetable oil to the skillet along with the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms are tender and browned in spots, about 2 minutes.
• Create space for the shrimp in the middle of the skillet and add the remaining 1 tablespoon vegetable oil. Lay the shrimp flat in a single layer and cook until the shrimp have turned pink and a light crust begins to form, about 3 minutes. Flip and continue to cook until just cooked through, about 1 minute.
• Pour the sauce over the shrimp and vegetables, then toss until everything is evenly coated and the sauce has reduced slightly, about 1 minute.
• Divide the rice and Brussels sprout mixture between 2 serving bowls. Top with the scallions, drizzle with sesame oil and sprinkle with sesame seeds.

FRIED BRUSSELS SPROUTS WITH CREAMY MUSTARD AND CIDER DRESSING

Steps:

• In a small mixing bowl, whisk the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside.
• Fill a large deep skillet with 2 to 3 inches canola oil; heat to 350 degrees F over medium-high heat. Add half of the Brussels sprouts in small batches, waiting for the bubbling to subside before adding more; they should begin to sizzle and fry immediately. Cook, stirring occasionally, until crispy and golden, 5 to 7 minutes. Remove the Brussels sprouts with a slotted spoon and place on a cooling rack set over a baking sheet. Season generously with salt. Repeat with the remaining Brussels sprouts.
• Put the Brussels sprouts on a platter and drizzle with half of the dressing; toss. Season with salt and pepper and top with the apple. Serve with the remaining dressing.

CREAMED BAKED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large high-sided saute pan or wide pot over medium-high heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add half of the Brussels sprouts, 1 teaspoon salt and 1/4 teaspoon of the red pepper flakes. Cook, stirring often, until the sprouts are softened and wilted, about 1 minute. Add the remaining sprouts and continue to cook until tender and bright green, about 5 minutes more. Stir in the Monterey Jack, cream, Parmesan and 1/3 cup of the salad dressing spread until combined. Transfer to a 9-by-13-inch baking dish.
• Stir the remaining 3 tablespoons salad dressing spread with the panko, parsley and remaining 1/4 teaspoon red pepper flakes in a small bowl, then sprinkle over the top of the casserole. Bake until the breadcrumbs are well browned and toasted and the sauce is bubbling all over, 30 to 35 minutes. Let sit 10 minutes before serving.

BRUSSELS SPROUTS GRATIN (FOOD NETWORK MAGAZINE)

Steps:

• Preheat the oven to 400 degrees and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
• Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
• Bake the gratin until bubbly and golden brown, about 15 minutes.

BEST BRUSSEL SPROUTS GRATIN

Steps:

• Pre-heat your oven to 400. Wash the sprouts, trim the ends & cut in half. Shake off excess water & lay them in a shallow roaster, casserole & gratin dish big enough to hold them in a single layer. Some overlapping is fine; you just don't want them piled up on top of one another or they'll steam rather than roast. Add 1 Tblsp. of the olive oil, and toss them around until they're all coated with oil. Sprinkle on some salt & pepper. Roast them for 25 minutes or so; you want them to start browning & crisping but not burnt!
• While those are roasting, do two things: 1. measure out the whipping cream & stir in the nutmeg until its evenly distributed; set aside. 2. mix the bread crumbs, grated cheddar, garlic powder, and 1/4 teaspoon each of salt & pepper. Toss these together, then drizzle a Tblsp. of olive oil over this topping mixture and toss it around again until that's evenly distributed throughout. The little bit of oil helps the bread crumbs crisp up lovely when you put it in the oven.
• After you take your Brussels sprouts out of the oven, drizzle the nutmeg/cream over them & stir it around a bit until the sprouts are coated with cream. Then sprinkle on the topping mixture. Put it back in the oven for another 20 minutes until the topping's nice & crispy.
• Remove from oven & let it cool for maybe 5 minutes while you get everything else to the table. I hope you enjoy!

CREAMY BRUSSELS SPROUTS

Steps:

• Preheat oven to 375.
• Cook the bacon in a large skillet over medium heat until crisp. Drain the bacon and discard all but 2 tablespoons of the fat.
• Add the shallots and the Brussels sprouts and cook over medium heat until the shallots are soft and the sprouts have begun to turn golden (about 10 minutes).
• Add the wine, salt, and pepper. Stir well, scraping any bits from the bottom of the pan.
• Add the chicken stock and stir.
• Reduce heat to low and cook until the sprouts are tender and the liquid is syrupy and reduced to half (about 20 minutes).
• Transfer to an 8 x 10 inch casserole.
• Cut the bacon into 1/2 inch pieces and add it to the Brussels sprouts.
• Add the cream and sprinkle with the cheese.
• Bake about 20 minutes, until the liquid is bubbling, the cheese has melted and the top is golden brown.
• Serve immediately.

CREAMY FETTUCCINI WITH BRUSSELS SPROUTS & MUSHROOMS

Steps:

• Cook pasta until tender, 8-10 minutes. Drain & return to pot.
• Meanwhile, heat oil in a large skillet over medium heat. Add veggies, and cook, stirring often, until mushrooms have released their liquid, 8-10 minutes. Add garlic and cook, stirring until fragrant, about 1 minute. Add sherry, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated.
• Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes.
• Stir in Asiago until melted. Toss the pasta and the sauce. Serve with more cheese, if desired.

LEMON GARLIC SHRIMP WITH ROASTED BRUSSELS SPROUTS AND BROWN RICE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Arrange shrimp in a single layer in the baking dish. Whisk lemon juice, butter, garlic, Worcestershire sauce, lemon pepper, and chile powder together; pour over shrimp.
• Roast in the preheated oven until shrimp turn pink, 8 to 10 minutes. Sprinkle parsley over shrimp. Reduce oven temperature to 400 degrees F (200 degrees C).
• Toss Brussels sprouts with onion and olive oil. Season with salt and pepper. Spread evenly on a baking sheet.
• Roast Brussels sprouts and onion until starting to brown, about 20 minutes.
• Meanwhile, bring water to a boil in a saucepan. Add brown rice and simmer until water is absorbed, about 5 minutes.
• Divide rice among 4 bowls. Top with shrimp and Brussels sprouts-onion mixture.

LEMONY CREAMED BRUSSELS SPROUTS AND CELERY

Steps:

• In a heavy saucepan cook the celery in the butter over moderately low heat, stirring, for 3 minutes, or until it begins to soften.
• Stir in the celery seeds and the flour and cook the mixture, stirring, for 3 minutes.
• Add the milk in a stream, whisking, and salt and pepper to taste and simmer the sauce, stirring, until it is smooth and thickened.
• Stir in the zest, the lemon juice, and the Brussels sprouts and simmer the mixture, stirring occasionally, until the Brussels sprouts are heated through. Transfer the creamed Brussels sprouts to a heated serving dish.