Shrimp, Smashed Brussels, and Hasselback Potatoes with Dijon Aioli

Ingredients

Shrimp

• 1 lb wild shrimp (thawed, patted dry)

• salt and black pepper

• 1/2 tsp paprika

• 1/2 tsp garlic powder

• 1 tbsp olive or coconut oil

• 2 tsp coconut aminos

• a squeeze of lemon or lime juice

• a shot of hot sauce

• cilantro or parsley

Brussels

• 1 lb Brussels (trimmed)

• 1.5 tbsp olive oil

• salt and pepper

Potatoes

• 1 lb mini gold potatoes

• 1.5 tbsp olive oil

• 2 cloves of garlic, minced

• salt and pepper

Aioli

• 2 tbsp Dijon mustard,

• 3 tbsp Greek yogurt (or non-dairy)

• 2 tbsp may

• 1 tbsp coconut aminos

• 1/2 tsp pepper

• 1/2 tsp garlic powder

Instructions

1. Heat 1 tablespoon olive or coconut oil over medium-high, add shrimp, and sauté for about 2 minutes per side. Add 2 teaspoons of coconut aminos, a squeeze of lemon or lime juice, and some hot sauce and toss. Remove from heat. Top with cilantro or parsley.

2. Bring 2 cups salted water to a boil, add the Brussels, and cook for about 4 minutes. Drain water and place Brussels on a paper towel to pat dry. Using a flat bottom cup, “Smash” the Brussels slightly, one at a time. Add them to a bowl and toss with 1.5 tablespoons olive oil and salt and pepper to taste. Set oven to broil, place the Brussels on a sheet pan, and broil for 2 minutes (6 inches from the broiler). Flip then broil for another 1-2 minutes. (Careful not to burn).

3. Slice 1 pound mini gold potatoes multiple times, leaving 1/4 inch at the bottom, toss with 1.5 tablespoon olive oil, 2 cloves minced garlic, salt, and pepper. Bake at 450 for 35-40 minutes on a sheet or an oven-safe pan.

4. Combine 2 tablespoons Dijon mustard, 3 tablespoons Greek yogurt (or nondairy), 2 tablespoons mayonnaise, 1 tablespoon coconut aminos, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder to make aioli.

5. Plate everything and top with aioli. Enjoy