Most of my best recipes are beautiful accidents. This is a perfect example of one of my best accidents. This dish was created on a night when I had produce and shrimp that would spoil if they were not used. Shrimp and Brussels sprouts and mandarin oranges? Turns out they have more in common than I thought!
Servings | Prep Time |
4-6People | 30Minutes |
Servings | Prep Time |
4-6People | 30Minutes |
- 1 pound cooked shrimp tails removed
- 1/2 pound Brussels sprouts thinly sliced
- 1/4 head red cabbage thinly sliced
- 1 red onion thinly sliced
- 4 ripe Bartlett pears julienned
- 1 cup cilant leaves
- 1/2 bunch green onions thinly sliced
- 1/2 cup sesame seeds divided
- Orange Ginger Salad Dressing
- 5 Mandarin oranges OR 1/4 cup fresh orange juice
- 2 inches fresh ginger finely grated
- 5 dried dates pits removed
- 1/2 - 1 bulb garlic peeled
- 1/4 cup rice wine vinegar
- 1 shallot peeled
- 1/2 cup avocado oil olive oil can be subbed
- 2 tablespoons sesame oil
- 1 teaspoon chili paste can sub with stone ground mustard or wasabi
- 2 teaspoons sea salt
- 1 teaspoon ground pepper
Ingredients
Servings: People
|
- Prepare dressing in Vitamix or food processor
- Pour dressing over shrimp and refrigerate while you prepare Slaw
- Slice Brussels sprouts, pears, red onion & green onions and add to a large bowl
- Stir in cilantro and ½ sesame seeds
- Mix in shrimp & dressing
- Top with the rest of the sesame seeds
- Chill until serving