Brussels Sprouts with Shrimp Sauce

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Brussels Sprouts with Shrimp Sauce

Born in a food stall in 2005, Xi’an Famous Foods is now a small empire in New York, with 13 locations serving Western Chinese dishes to legions of hungry fans. Jason Wang, who runs the business with his father, David Shi, shared this family recipe for brussels sprouts with shrimp sauce, in which salty, briny, umami-rich dried shrimp rehydrate in hot chicken broth before cooking down into a savory glaze, yielding a quick, deeply savory side dish. Toasting the garlic and sautéing the brussels sprouts before simmering them in the glaze adds flavor and color while cooking the sprouts to a nutty, tender texture without getting soggy.

Nutrition Information

Calories: 281 kcal
Carbohydrates: 48g
Protein: 8g
Potassium: 507mg
Fiber: 8g
Sugar: 14g

Ingredients:

20 dried large shrimp (about 1/4 ounces)
1/2 cup hot chicken broth or hot water
1/4 cup vegetable oil
6 medium garlic cloves, chopped
1 pound brussels sprouts, trimmed and halved, larger ones cut into quarters
1/2 chicken bouillon cube
Kosher salt, to taste

Instructions:

Place shrimp in a small bowl, and add broth. Let stand until shrimp are slightly softened and rehydrated, about 40 minutes.
Heat vegetable oil in a large nonstick skillet over medium-low. Add garlic, and cook, stirring often, until fragrant and softened, about 3 minutes.
Increase heat to medium-high, and add brussels sprouts, cut sides down, in an even layer. Cook, undisturbed, until charred and golden brown on cut sides, 4 to 5 minutes. Stir and flip sprouts, and cook, stirring occasionally, until outer leaves are softened and turn bright green and garlic is toasted, 2 to 3 minutes. Add soaked shrimp mixture and chicken bouillon cube, breaking up bouillon with a spoon or spatula. Simmer, stirring often, until sprouts are crisp-tender and shrimp sauce loosely glazes them, 3 to 4 minutes. Remove from heat, and season with salt to taste.