One of my favorite meals of the Whole 30 diet and super easy to make, you will love these blackened shrimp and brussels sprouts!
1 lb large gulf shrimp (peeled and deveined)
½ lb brussels sprouts
1 T ghee
1-2 T blackening seasoning depending on spice level (I used Central Market blackened spice as it is all natural with no added sugars. It contains paprika, garlic, onion, salt, cayenne pepper, white pepper, black pepper, thyme and oregano)
2 garlic cloves (minced)
2 tsp Olive oil
Preheat oven to 375 degrees. Wash Brussels and drain. Cut them in half and remove any old leaves from the outside. Place in bowl and add olive oil. Mix so olive oil coats the Brussels sprouts. Spread out in pan cut side down. Season with salt and pepper. Place in oven and cook for about 20 min. Brussels should be brown on flat side when finished.
Melt the ghee in a pan over medium heat. Once melted, add the garlic and blackening seasoning and sauté for about 30 seconds before adding the shrimp. Reduce heat to low and continue to stir to coat shrimp well and cook for about 8 minutes or until shrimp are thoroughly cooked. Do not over cook because shrimp will become tough. Once they turn white throughout, they are cooked.
I tossed the Brussels and shrimp in a bowl to mix them up and seasoned with salt and pepper as desired. Enjoy!