This delicious family recipe was shared with us by a retired teacher in Cotulla, Texas and is perfect for autumn dinners. Salty, briny, savory dried shrimp rehydrate in hot chicken broth before cooking down into a savory glaze, yielding a quick, incredible side dish. Toast the garlic and sauté the brussels sprouts before simmering them in the glaze. It will add flavor and color while cooking the sprouts to a nutty, tender texture without getting soggy.
Pro Tip: Choose shrimp with a pinkish hue for the freshest taste.
2 to 4
- 20 dried large shrimp (about 1/4 ounces)
- 1/2 cup hot chicken broth or hot water
- 1/4 cup vegetable oil
- 6 medium garlic cloves, chopped
- 1 pound brussels sprouts, trimmed and halved, larger ones cut into quarters
- 1/2 chicken bouillon cube
- Kosher salt, to taste
- Place shrimp in a small bowl. Add broth. In approximately 45 minutes, the shrimp should slight softened and rehydrate.
- Set stove to medium/low heat. In a nonstick skillet, add vegetable oil with a sprinkle of garlic. Stir for about 3 minutes or until fragrant and softened.
- Increase heat to medium-high. Add brussels sprouts, cut sides down, in an even layer. Cook, undisturbed, until charred and golden brown on cut sides, 4-5 minutes. Stir and flip sprouts, and cook, stirring occasionally, until outer leaves are softened and turn bright green and garlic is toasted, 2-3 minutes.
- Add soaked shrimp mixture and chicken bouillon cube, breaking up bouillon with a spoon or spatula. Simmer, stirring often, until sprouts are crisp-tender and shrimp sauce loosely glazes them, 3-4 minutes. Remove from heat, and season with salt to taste.
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