Recipe courtesy of BGETeamGreen member Christopher Sussman AKA The BBQ Buddha
Ingredients
- 3 tbsp honey, separated
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp garlic chili sauce
- 2 tsp freshly grated ginger
- 1 lb. large shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 1 lb. Brussels sprouts, blanched, trimmed, halved
- 1 red bell pepper, diced
- Salt and pepper
- 3 cloves garlic, thinly sliced
- 3 scallions, white and green parts separated and chopped
- 2 tsp toasted sesame oil
Instructions
Three hours before cooking, mix together 2 tbsp of honey, vinegar, soy sauce, garlic chili sauce, and ginger in a large bowl. Add shrimp and mix to combine. Cover the bowl and let marinate in the refrigerator.
Set the EGG for direct cooking without the convEGGtor at 500°F. Add the Big Green Egg wok to the EGGspander System’s convEGGtor Basket.
Heat 1 tablespoon vegetable oil in the wok. Add the Brussels sprouts and the red bell pepper. Sauté for about 5-7 minutes stirring frequently until the Brussels sprouts brown. Pull them out and place in a serving bowl, then drizzle with the remaining honey, salt and pepper; mix together.
Add remaining 1 tablespoon vegetable oil to the wok, add garlic and scallion whites then cook for 30 seconds. Remove the shrimp from the marinade and add to the wok. Cook for approximately 4 minutes until the shrimp curl and turn pink.
Remove the wok from the EGG, and add the shrimp mixture to the serving bowl. Drizzle with sesame oil, top with scallion greens, and toss. Serve immediately.
.png){kind=logo}
