Best 4 Cast Iron Skillet Brussels Sprouts With Shrimp And Mushrooms Recipes
Discover the ultimate cast iron skillet recipe that combines the delightful flavors of Brussels sprouts, succulent shrimp, and earthy mushrooms. This tantalizing dish is a symphony of textures and tastes, where the tender Brussels sprouts caramelize to perfection, the succulent shrimp adds a briny sweetness, and the earthy mushrooms provide a rich, umami flavor. Whether you're a seasoned home cook or a novice in the kitchen, this easy-to-follow recipe will guide you in creating a culinary masterpiece that will impress your family and friends.
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CAST-IRON SKILLET BRUSSELS SPROUTS WITH SHRIMP AND MUSHROOMS
If you're wondering what to do with your cast-iron skillet, this is a great recipe to try. The cast iron chars the Brussels sprouts and gives mushrooms and tender shrimp a delectable crust. This is the dish that made me fall in love with my skillet and it's still in my weeknight dinner rotation.
Provided by Gabriela Rodiles
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine the rice with 2 cups water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, stirring occasionally, and then reduce the heat to low. Cover and cook until the rice is tender, about 15 minutes. Remove from the heat.
- Meanwhile, whisk together the garlic, ginger, soy sauce, honey and crushed red pepper in a small bowl. Set the sauce aside.
- Heat a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of the vegetable oil to the hot skillet, then swirl to coat the bottom entirely. Place the Brussels sprouts cut-side down in a single layer. Cook, undisturbed, until the sprouts have developed a golden-brown crust, about 2 minutes. Toss the sprouts, then continue to cook until they're bright green and crisp tender, about 2 minutes.
- Add 1 more tablespoon of the vegetable oil to the skillet along with the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms are tender and browned in spots, about 2 minutes.
- Create space for the shrimp in the middle of the skillet and add the remaining 1 tablespoon vegetable oil. Lay the shrimp flat in a single layer and cook until the shrimp have turned pink and a light crust begins to form, about 3 minutes. Flip and continue to cook until just cooked through, about 1 minute.
- Pour the sauce over the shrimp and vegetables, then toss until everything is evenly coated and the sauce has reduced slightly, about 1 minute.
- Divide the rice and Brussels sprout mixture between 2 serving bowls. Top with the scallions, drizzle with sesame oil and sprinkle with sesame seeds.
CAST-IRON MUSHROOMS
Provided by Alex Brown
Categories Mushroom Appetizer Side Roast Vegetarian Fall Winter Shallot Parsley Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 3-4 cups
Number Of Ingredients 10
Steps:
- 1. Place your trusty cast-iron skillet in the middle of your oven and preheat to 500 degrees. This will take thirty minutes.
- 2. Prepare the mushrooms. With a damp towel wipe off any dirt. If you must rinse them, do so gently and pat dry.
- 3. Create various shroom shapes. Slice crimini and button mushrooms in half. Remove the bottom tuft of the king oyster mushrooms and discard, then slice lengthwise into four or five long pieces before cutting down the middle so you have short rectangles. Rip the oyster mushrooms into halves by hand. Slice the portobello into quarters or eighths as desired.
- 4. Remove the pan and add all the mushrooms. Return it to the oven for five minutes. Then remove again, and stir the shrooms so that any sides unexposed to the hot iron can't help getting a good sear. Cook for an additional five minutes.
- 5. Remove the pan and add the shallots, butter, and toss. Return to the oven for another five minutes.
- 6. Final removal: add the garlic and parsley. Let sizzle in front of your drooling friends for three to five minutes. Salt generously, pepper profusely, and signal the attack.
SEARED BRUSSELS SPROUTS
For delicious brussels sprouts, cook them in very hot oil. The cut side will sear, as will some of the leaves, resulting in a toasty, charred flavor that is irresistible, especially to children. Don't use an expensive olive oil for this dish. It should not have a strong flavor.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 15m
Yield Serves four to six
Number Of Ingredients 3
Steps:
- Trim the ends off the brussels sprouts, and cut in half lengthwise through the stem end.
- Heat the oil in a large, heavy skillet, preferably cast iron, over medium-high heat. When the skillet is just short of smoking, place the brussels sprouts cut side down in the oil. Turn the heat to medium, and sear on one side until nicely browned, about three minutes. Turn the brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes. Some of the leaves can be charred dark brown or black. Remove from the heat, season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 195 milligrams, Sugar 2 grams
CAST IRON BRUSSELS SPROUTS
Brussels sprouts cooked in a cast iron skillet. A savory, spicy, sweet one-pan wonder.
Provided by Renee
Categories Brussels Sprouts Side Dishes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large cast iron skillet over medium heat. Saute red onion until softened, about 5 minutes. Add Brussels sprouts; saute for 10 minutes.
- Meanwhile, bring balsamic vinegar and white wine to a simmer in a small pot. Stir in blackberry jam, hot sauce, and rosemary sprig. Simmer, uncovered, until balsamic vinegar reduces and thickens, about 5 minutes.
- Stir peanuts into Brussels sprouts mixture; cook and stir until browned, 3 to 4 minutes. Add cranberries. Sprinkle with seasoned salt and seasoned tenderizer. Discard rosemary sprig from the vinegar mixture; pour over Brussels sprouts.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet to the oven and broil Brussels sprouts until golden brown, 2 to 3 minutes. Garnish with bacon bits.
Nutrition Facts : Calories 310 calories, Carbohydrate 26.3 g, Cholesterol 6.7 mg, Fat 18.1 g, Fiber 5.4 g, Protein 12 g, SaturatedFat 2.9 g, Sodium 423 mg, Sugar 15.5 g
Tips:
- Use fresh Brussels sprouts for the best flavor and texture.
- Trim the Brussels sprouts by removing the tough outer leaves and cutting off the stem end.
- If you don't have a cast iron skillet, you can use a large sauté pan instead.
- Be sure to heat the cast iron skillet over medium-high heat before adding the oil. This will help to prevent the Brussels sprouts from sticking.
- Don't overcrowd the pan. Cook the Brussels sprouts in batches if necessary.
- Stir the Brussels sprouts frequently so that they cook evenly.
- Add the shrimp and mushrooms to the pan once the Brussels sprouts are starting to brown.
- Cook the shrimp and mushrooms until they are cooked through.
- Serve the Brussels sprouts, shrimp, and mushrooms immediately with your favorite sides.
Conclusion:
This recipe for Cast Iron Skillet Brussels Sprouts with Shrimp and Mushrooms is a delicious and easy way to enjoy these healthy vegetables. The Brussels sprouts are roasted until they are tender and slightly charred, while the shrimp and mushrooms add a savory flavor. This dish is perfect for a weeknight meal or a special occasion.
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