Sprout of my dreams and into your arms I long to fly…
The following post contains affiliate links, which means that at no extra cost to you we can make a tiny bit of money to help support this blog. Thank you!
Out of My Dreams is from the first musical that Rodgers and Hammerstein wrote together, Oklahoma, which opened on Broadway in 1943. We’ve already featured the musical in the popular side dish recipe I’m Just A Girl Who Carrot Say No – so check that out if you feel so inclined. The song is sung by Laurey, played by Shirley Jones in the 1955 movie version, after taking some smelling salts that will allegedly reveal her true love.
And talking of true loves, we certainly don’t shy away from tricky topics around here, especially when they involve Brussels sprouts. This is proved by Angus’ splendid post Whistle Down The Wind, which includes not one but FIVE ways to incorporate these charming little brassicas into your everyday meals.
So, to further demonstrate our love, in the only way we know how, here’s a recipe for sautéed Brussels sprouts, shrimp, and mushrooms. It’s super simple, with plenty of flavor, health benefits, and um, other added bonuses.
Melt some butter in a large pan and add a little olive oil. Quarter the mushrooms and sauté them on a low-medium heat for 10 minutes. Chop the Brussels sprouts into slices across the middle, discarding the stalky end. Add them to the pan and cook for another 5 minutes.
Add some raw shrimp and cook until they are done. Season with soy sauce and black pepper, then serve.
- 2 tbs butter
- 1 tsp olive oil
- 8 oz mushrooms
- 1 lb Brussels sprouts
- 12 large raw shrimp
- 1 tbs soy sauce
- black pepper
- Heat the butter and oil in a large pan. Quarter the mushrooms and sauté them on a low-medium heat for 10 minutes.
- Chop the Brussels sprouts into slices across the middle, discarding the stalky end. Add them to the pan and cook for another 5 minutes.
- Add the shrimp and cook until they are done. Season with soy sauce and black pepper, then serve.