You will need:
12-14 Extra Large Shrimp (raw)
1 Cup of Sliced Raw Brussel Sprouts
2 Servings of Cooked Pasta (Your Choice)
1/2 Cup of Fresh Shredded Asiago Cheese
2-3 Cloves of Garlic
2-3 Tbsps. of Fresh Chopped Parsely
2-3 Tbsps. of Olive Oil
2 Tbsps. Butter
Garlic Power
Salt / Pepper
This dish requires multi-tasking, so take your time!
If you have a deep-fryer, set the temperature for 325
degrees. If not, pour about 1.5 Cups of Vegetable Oil
in a deep pot and set for Medium heat.
While the oil is heating up, finely chop the Garlic
and Parsely and set aside.
Take your shrimp and peel/de-vein them, pat-dry them
on a paper towel and season with salt, pepper, garlic
powder and chopped dill. Set aside.
Cook pasta until desired tenderness and set aside.
Chop the ends off of the Brussel Sprouts and slice
length-wise into 1/8" or 1/4" slices. Remove any
loose leaves and place in deep fryer until they
just barely start turning brown - remove from oil
and place on paper towel.
Take your garlic, olive oil and butter and sautee
in a pan for about 3-4 minutes (remember, don't let
the garlic burn).
In a medium heated shallow pan, combine the olive oil
and butter and allow to melt. Place Shrimp in pan and
cook shrimp for approximately 2 minutes on each side.
Now let's bring it all together....
In your pot that you cooked the pasta in, pour the pasta
in and coat with garlic/butter/olive oil mixture and toss
lightly. Then add the cooked Shrimp. If you have any leftover
liquid from the Shrimp, pour that in and toss lightly.
Take these ingredients and place on a dinner plate. Take your
slighlty cooled brussel sprouts and place them on top of the
pasta. Garnish with shredded Asiago Cheese and sprinkle chopped
Parsely on top.
Bon Appetite!
12-14 Extra Large Shrimp (raw)
1 Cup of Sliced Raw Brussel Sprouts
2 Servings of Cooked Pasta (Your Choice)
1/2 Cup of Fresh Shredded Asiago Cheese
2-3 Cloves of Garlic
2-3 Tbsps. of Fresh Chopped Parsely
2-3 Tbsps. of Olive Oil
2 Tbsps. Butter
Garlic Power
Salt / Pepper
This dish requires multi-tasking, so take your time!
If you have a deep-fryer, set the temperature for 325
degrees. If not, pour about 1.5 Cups of Vegetable Oil
in a deep pot and set for Medium heat.
While the oil is heating up, finely chop the Garlic
and Parsely and set aside.
Take your shrimp and peel/de-vein them, pat-dry them
on a paper towel and season with salt, pepper, garlic
powder and chopped dill. Set aside.
Cook pasta until desired tenderness and set aside.
Chop the ends off of the Brussel Sprouts and slice
length-wise into 1/8" or 1/4" slices. Remove any
loose leaves and place in deep fryer until they
just barely start turning brown - remove from oil
and place on paper towel.
Take your garlic, olive oil and butter and sautee
in a pan for about 3-4 minutes (remember, don't let
the garlic burn).
In a medium heated shallow pan, combine the olive oil
and butter and allow to melt. Place Shrimp in pan and
cook shrimp for approximately 2 minutes on each side.
Now let's bring it all together....
In your pot that you cooked the pasta in, pour the pasta
in and coat with garlic/butter/olive oil mixture and toss
lightly. Then add the cooked Shrimp. If you have any leftover
liquid from the Shrimp, pour that in and toss lightly.
Take these ingredients and place on a dinner plate. Take your
slighlty cooled brussel sprouts and place them on top of the
pasta. Garnish with shredded Asiago Cheese and sprinkle chopped
Parsely on top.
Bon Appetite!
