Salty Sow Recipe Reboots

Our "Eat In" version of Salty Sow's salad of the same name - except we added shrimp and made enough to serve 4.

INGREDIENTS

• Brussels Sprouts, 2 lb-Costco
• Romaine, 1 head-Costco
• Kirkland Shrimp, Large, 21-25 count (use whole bag)-Costco
• Extra Virgin Olive Oil, 5-7TBS-Costco
• Caesar Dressing, to taste-Costco
• Parmesan Cheese, 1 cup fresh shredded-HEB
• Blackened Seasoning, to taste-HEB
• Croutons-HEB
• Salt & Pepper to taste

INSTRUCTIONS

Prep Brussel Sprouts:

1. Preheat broiler to high heat.
2. Wash all sprouts & let dry (or use a spinner). Slice 3/4 of them into halves (or fourths if very large). 
3. Add 3-4 TBS oil, salt, pepper, & sliced sprouts to bowl & toss. Spread across baking sheet (not stacked).
4. Broil 10 minutes, remove from oven, redistribute, and return to oven for 10 minutes more. 
5. W/ the remaining, uncooked sprouts, cut off hard ends & chop until you have "leafy greens."
6. Mix all sprouts (broiled and chopped) together in one bowl.

Prep Shrimp:

1. Thaw shrimp & remove tails.
2. Dust shrimp with Blackened Seasoning to desired spice level.
3. Sauté at medium-high heat in 2-3TBS oil until tender (roughly 3-5 minutes).

Toss Brussels Sprouts mix, Shrimp, & juice from 1 lemon in a large bowl w/ Caesar Salad Dressing (don't overdo it, better to start w/ a little & then add more) & as much shredded parmesan as desired (we use about 1 cup). Portion into 4 bowls and sprinkle liberally with croutons.

*You can sub chopped, roasted chicken for shrimp.

Our "Eat In" version of Salty Sow's Genuine Blackened Redfish w/ quinoa & lentils, smoked tomato, and chipotle tabasco lemon butter (for 4).

INGREDIENTS

• Salt & Sky Blackened Mahi Mahi-Costco
• Lemon Herb Finishing Butter Spread-HEB
• Half & Half - 1/4 c - HEB
• Quinoa & Brown Rice, 2 packs-Amazon (you can also buy in bulk from Costco)
• Tabasco Chipotle Pepper Sauce-HEB
• Vine grown tomatoes, 2-HEB
• Salt, to taste-HEB
• Ground Black Pepper, fresh, to taste-HEB

INSTRUCTIONS

1. Heat oven to 375. Place 4 Mahi-Mahi fillets (still frozen) in oven safe pan. 
2. Halve tomatoes & brush with olive oil. Place flat side up in pan with fish and sprinkle with salt and pepper. Place pan in oven when at 375.
3. While fish cooks, melt Lemon Herb Butter in a sauce pot on low heat. Add 1/4 cup Half & Half and 2 TBS Tabasco sauce. Stir frequently.
4. Cook quinoa according to pkg directions.
5. After 15 minutes, remove fish from oven (let tomatoes continue to cook) and sear 1 minute/side in an already hot cast iron pan. Remove tomatoes when fish is done.
6. Plate by adding ingredients as follows:

• 3 TBS chipotle tabasco butter sauce
• 1/2 pack of quinoa/rice
• 1 fillet
• 1 tomato half

For fun, we also added some roasted Brussels sprouts (see recipe on this page) since we also enjoyed those at Salty Sow.