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Deconstructed Brains

October 31, 2017

 

You all know that I love the spookiest season of the year and this Halloween just the perfect time to have come up with a langostino tail appetizer of Deconstructed Brains!

 

 

I’m not the biggest fan of zombies, TBH. But, anything that has to do with Halloween pretty much gets the [double] thumbs-up from me. So, given the fact that the opportunity came up to make a zombie-inspired dish to share with you all, I had to name it something gorey—even though you could totally eat this during the week as part of your meal prep!

 

 

 

 

For the longest time I’ve had this recipe of my sleeve for sherry infused garlic langostino tails, or—for those who do not have that accessible—shrimp works just fine, and spiralized red onions. Over the years, I’ve perfected the recipe using large or extra-large shrimp. This time, for the added Halloween effect, these pink and curled up langostinos were my best bet.

 

 

My tasty Deconstructed Brains can be served as an appetizer for a spooky event or lunch/dinner to-go for work. You can add some to a salad or soup, whatever works for you!

 

XO

Deconstructed Brains

 

Deconstructed Brains is a zombie-inspired dish of sherry infused garlic langostino tails & spiralized onions to make your Halloween all the more gorey!

 

 

 

 

 

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 4

 

 

 

 

 

Ingredients

 

Instructions

  1. Mince garlic. Spiralize onion. With kitchen shears, cut into smaller pieces. Keep the piece of onion that is leftover from spiralizing. Cut into small chunks.

  2. Lightly grease small pot with butter. Add garlic. Slowly add wine and bring to a boil. Stir as it reduces on medium-low.

  3. Spray pan with coconut oil. Add onions and langostino tails. Cook for 5-6 minutes. Pour garlic wine sauce over the tails. Drizzle honey on top. Stir until the sauce thickens. Sprinkle with sea salt. Remove from heat.

  4. Serve alone, with pasta, quinoa, greens or rice.

     

     

     

     

     

     

     

     

     

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My name is Estefanía but you might know me as chefNia* 

 

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