Brussels sprouts are typically served as a side dish but in my dish today they are the featured ingredient. These Brussels sprouts come from Ocean Mist Farms, a free sample that I have been fortunate to receive.
Brussels Sprouts, Bacon, and Shrimp with Horseradish, Cranberries, and Pecorino is a terrific colorful bake with a delicious combination of spicy, savory, tangy, nutty, and sweet flavors.
The Brussels sprouts are first partially cooked by boiling, then roasted with garlic and bacon. The sour cream horseradish sauce along with shrimp and cranberries is then mixed in with the Brussels sprouts. The pecorino is sprinkled on top, and then the dish is baked until bubbly and the cheese topping is golden.
Ingredients: (makes about 2 servings)
2 slices bacon, chopped in 1/2 inch pieces 1 garlic clove, finely chopped 10 ounces Brussels sprouts 8 ounces sour cream 2 tablespoons lemon juice 2-3 tablespoons horseradish (or to taste) Salt, pepper to taste 1 cup shrimp, peeled, uncooked 3 tablespoons dried cranberries Pecorino cheese for topping Directions:
Place Brussels sprouts in a salted boiling water and partially cook for about 4 minutes. Drain. Slice each sprout in half.
Meanwhile, pre-heat the oven to 400 degrees. In a baking dish, place bacon pieces and cook for about 2-3 minutes. Add Brussels sprouts and garlic, mix well, and roast for about 2-3 minutes more.
In a bowl, combine sour cream, horseradish, lemon juice, and salt and pepper to taste.
To the Brussels sprouts add shrimp, sour cream-horseradish sauce, and cranberries. Mix well. Sprinkle generously with Pecorino cheese. Bake for about 8-10 minutes until bubbly and the cheese is golden. Serve with toasted Pumpernickel bread.
