What goes well with the Uchi Brussels Sprouts? This does! There are some great, light summer flavors here that make this a nice compliment to the sweet and savory ones found in the Brussels. This is a wonderful recipe that’s easy, delicious, and about as paleo as it gets. If you don’t have asian pear in your supermarket, you’re definitely missing out, but I could see substituting a granny smith or pink lady apple in its place.
- 1 lb shrimp, peeled and deveined.
- 1 pineapple, diced
- 1 asian pear, diced
- 1 orange, roughly chopped
- 4 red radishes, cut into paper thin slices
- 2 TBSP very finely chopped cilantro
- 4 large leaves of basil, finely chopped
- 2 TBSP fresh mint, finely chopped
- 1 + 1 TBSP olive oil
- lemon juice
- dash salt
- Sauté the shrimp in a large sauté pan over medium heat with 1 TBSP olive oil and the dash of salt until pink and firm (about 5 minutes). Remove from heat.
- In another pan, saute the pineapple over high heat until much of the juice evaporates and the pineapple have a dryer, grilled texture. Charring adds flavor here.
- Toss all ingredients in a large mixing bowl and serve. When you put in the orange pieces, give them a quick squeeze.
Ryan’s paper-thin radish slices