Such a simple combination of seafood and veggies that turned out so delicious and looking pretty good too, don’t you think? smile! The only issue is that it takes time to make it happened, but so worth it!
Approx. Prep and Cook Time: 40 Minutes
Approximate Cost: $13.85 or 6.93 per serving
Difficulty Level: Intermediate
Allergens, Other: Gluten Free
2 salmon steaks ($4.50)
8 extra-large shrimp, tails off ($3.50)
Angie’s dry seasoning (1 to season the seafood, ½ for the broth, ½ for Brussels) (.25)
2 ½ Angie’s basting olive oil (1 to season the seafood, ½ for the broth, 1 for Brussels) (.60)
1 tsp. Turmeric (.10)
6 garlic cloves chopped (.40)
2 tbsp. of Julienned Sliced Sun dried tomatoes with its olive oil ($1.00)
1 ½ c. Edamame (.90)
2 c. Brussels Sprouts, buttons and outer leaves off, slice in half and seasoned ($2.50)
Chives, chopped to garnish (.10)
Pat dry and season the shrimp and salmon, refrigerate.
To prepare the fresh seafood broth (or use store purchased), bring 1 c. of water, the shrimp tails, 2 garlic, 1 tsp. of cornstarch, some herbs and ½ tsp. of my dry seasoning. Cook until it thickens and remove from stove.
Prepare the Brussels sprouts as mentioned above, sauté until golden brown. Set aside.
Meantime, boil the edamame as the package directions indicates until tender. Then drain, add the sundried tomatoes and mix well.
Briefly, sauté the chopped garlic and remove from skillet, then add them to your seafood broth.
In the same skillet, sauté the salmon and shrimp until golden brown but tender.
Now you are ready to assemble the meal, after plating, drip over the salmon and shrimp the seafood broth that is now, creamy gravy. Also, remember that if you need to warm up anything do so before plating. Enjoy!
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.