I like to keep frozen shrimp on hand as they are one of my gardener's favorites. I had some leftover cooked sprouts, so added them to this dish. You could use any vegetable you like here in place of the sprouts. I think frozen green peas would be good, or snow peas. The lemon juice in this really brightens up the flavor of both the sprouts and the shrimp. This recipe makes a light sauce that I served over whole wheat linguine for a quick and delicious meal!
The leftovers were eaten for lunch the next day. Most of the sauce was gone so I added a couple tablespoons of half-and-half, which really turned out nice, too.
Lemon Shrimp with Brussels Sprouts1# frozen shrimp, thawed and peeled
2 T butter
2 T olive oil
1 tsp red pepper flakes2 cloves garlic, minced
1/2 cup onion, chopped
1/2 cup white wine
2 T lemon juice
3 T chopped parsley
1 tsp cornstarch dissolved in 2 T water
1/2 to 1 c cooked vegetable
Put butter and olive oil into a pan over medium heat until butter has melted. Add pepper flakes, garlic and onion. Cook for 5-7 minutes, or until onion is soft. Add wine and lemon juice; stir. Add vegetable of choice. Add shrimp and cook until opaque, about 3-4 minutes. Stir in cornstarch mixture and cook an additional minute until sauce thickens. Serve over pasta or rice.