Brussel Sprout Hash with Cilantro Lime Shrimp

 

Brussel Sprout Hash with Cilantro Lime Shrimp
 
1 lb thinly sliced brussel Sprouts
½ thinly sliced onion
1 ½  tbs olive or vegetable oil
1/4 tsp salt
1/4 tsp pepper
12 large shrimp (peeled and deveined)
1 tbs Hellmanns Cilantro Lime Sauce
1 tbs cumin
1 tbs garlic powder
1 tbs Goya abodo seasoning
 
Thinly slice onions and brussel sprouts.
 
Heat oil in a large pan over medium-high heat. Add onions and saute, stirring often until tender, about  2-3 minutes. Add brussel sprouts, reduce heat to medium and sauté until tender, about 5 minutes, stirring often. Season with salt and pepper.
 
Add the shrimp and Hellmanns Lime Sauce, continue stirring the shrimp until cook through.  Add the cumin, garlic powder, and adobo seasoning.  Mix to combine.  Serve!
 
On the side, I served Amy’s Kitchen Mexican Casserole Bowl.