Frisco-Brussels Sprouts & Shrimp (figured it out)

That looks really yummy!  I recently had a salad with kale, radicchio, and shaved Brussels sprouts...........I didn't know you could also eat them raw.  It had a lemon-garlic vinaigrette that really complimented the bitter greens, too............the shrimp would be a delicious addition.  Thanks for the inspiration.

I am having a hard time finding this recipe sorry but my husbands fav I would love to make this your awesome thanks

click on lapSF.com in Frisco's signature, In the upper right of that wevbsite is Cafe Frisco tab. click that and the photo and recipe below it are themost recent post.

I might never have thought to pair shrimp with B.S. but I love both so now I have to try it. the salad with lemon vinegrette sounds good too.

What a GREAT idea! I love Brussel sprouts. :)

In all seriousness, I  am wondering what you would think of doing the same thing but using smoked pork loin?  I am inspired by your recipe to do just that.  I love the flavor and I think it would go really well with Brussels sprouts.  What do you think?  I am going to ask Alan to smoke some for me today and give it a try.

Anything is a possibility..... they key innovation about this concept really is to cut the brussels sprouts into "coins" so it has a much more controllable fast cook time as well as easy acceptance of flavor.

In my mind, I thought using the Trader Joe's Smoke seasoning in this recipe as the smokey element in place of a smokey bacon.

That said, using a chicken or turkey sausage either sliced or broken up de-cased with a heavy sausage/fennel flavor may be my next try.

I have done it with left over roast pork from a restaurant (think very salty porky and fatty) and it was killer.

In the end..... try anything as I don't think you can mis**** it with high heat and flavor it up !

frisco

How do I get the recipe? This looks so good. I won't be able to try it yet since I am only 2 weeks out from surgery but it looks delicious.

It's at Frisco's cafe blog, look at the bottom of his post for the link.  I love his recipes, and they are all approved by our dietitian so I don't even have to change anything to make them work for me.