Shrimp with Hazelnut Browned Butter
Roasted Brussels Sprouts and Baked Sweet Potato
Ingredients
- ½ lb unpeeled, large raw shrimp, peeled and deveined
- 1½ tsp olive oil
- 2 Tbsp butter
- 1½ Tbsp white wine vinegar
- ½ Tbsp capers
- 2 Tbsp chopped hazelnuts (or use pecans)
Instructions
- Sprinkle shrimp lightly with salt and pepper. Cook in hot oil in a large nonstick skillet over medium heat 2 minutes per side or until shrimp turn pink. Remove from pan, and keep warm.
- Melt butter in pan; cook 5 to 6 minutes or until butter is browned and smells nutty.
- Carefully add vinegar, capers, and nuts; cook 1 minute or until nuts are toasted. Spoon sauce over shrimp.
Side Dish Ingredients
- ¾ lb Brussels sprouts, cut in half
- 1 Tbsp olive oil
- 1 large sweet potato
- 1 Tbsp butter
Side Dish Instructions
- Preheat oven to 425°F. Combine Brussels sprouts and oil on a rimmed baking sheet.
- Bake potato 15 to 20 minutes. Add Brussels sprouts to oven, and bake sprouts and potato 20 more minutes or until browned and tender.
- Cut potato in half for 2 servings, and top with butter. Season potato and Brussels sprouts with salt and pepper to taste.
Gluten Free Meal Plan
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