Shredded Brussels Sprouts with Chorizo and Paprika

Ingredients

• Brussels sprouts

  Raw

  1 ¼ cup or 110g

• Pork and beef chorizo

  8 oz or 227g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Paprika

  Spices

  2 tsp or 4g

• Shallots

  Raw

  10 tbsp chopped or 100g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Pistachio nuts

  Nuts, dry roasted, with salt added

  ⅓ cup or 41g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Heat a large heavy pan over medium-high heat and add the 2 teaspoons of olive oil and the chorizo. Cook over medium-high heat stirring often until the chorizo is crispy, about 5 minutes.
2. Add the shallots and cook for another 2-3 minutes. Add the paprika and stir to coat everything, cooking an additional 2 minutes.
3. Add the Brussels sprouts and cook for two minutes, stirring everything together. Add the chicken stock and stir well. Continue to stir and cook the Brussels sprouts another 5 minutes until the pan has cooked off the chicken stock and the Brussels sprouts are tender.
4. Squeeze the lemon's juice onto the sprouts and transfer them to a platter to serve. Sprinkle the dish with the pistachios and serve immediately.

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