Chef Jonny Rhodes

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Start in your kitchen and Start Something Priceless™ Chef Jonny Rhodes Brussels Sprouts and Dry Shrimp (45 minutes – Serves 4) The shrimp paste in this dish pays homage to Jonny’s adoptive Igbo parents who hail from Nigeria, where dried shrimp is a key ingredient in cooking. When combined with soy and fish sauce, it becomes a salty, tangy glaze that complements the earthy brussels sprouts and broccolini, creating a delicious side dish. Shopping List: Help support small businesses by purchasing your ingredients at your local grocery store or farmers market. In case you can’t find uncommon ingredients, we added a hyperlink to help. • Broccolini (2 cups) chopped • Honey (2 tsp.) • Brussels sprouts (1 lb.) trimmed and • Rice wine vinegar (1 tbsp.) halved, quartered if large • Roasted peanuts (2 tbsp.) chopped • Egusi seeds (2 tbsp.) chopped or sesame seeds (not chopped) • Fermented shrimp paste (1 tbsp.) • Extra virgin olive oil (4 tbsp.) • Soy sauce (1 tbsp.) • Fish sauce (1 tsp.) • Urfa pepper flakes or substitute with smoked/hot paprika (1 tsp.) • Garlic (2 cloves) sliced INSTRUCTIONS 1 Heat 2 tablespoons of olive oil in a large sauce pan set over medium heat. When the oil shimmers, add the chopped roasted peanuts and chopped egusi seeds and cook, stirring continually, until aromatic and slightly browned (about 5 minutes). Remove the peanuts and seeds and place them on a paper towel–lined plate, set aside to drain. 2 Pour the remaining 2 tablespoons of olive oil into the pan and add the halved/quartered brussels sprouts, chopped broccolini and sliced garlic. Sauté for 8–10 minutes, until some brussels sprouts begin to brown slightly. 3 Add the shrimp paste, soy sauce, rice wine vinegar, honey, fish sauce and urfa pepper and simmer for 3–5 minutes, until the liquid reduces to a glaze and the brussels sprouts are just tender. 4 Remove from the heat and stir in the peanuts and egusi. Serve immediately..

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