Brussels Sprouts with Shrimp Sauce

Place shrimp in a small bowl, and add broth. Let stand until shrimp are slightly softened and rehydrated, about 40 minutes.

Heat vegetable oil in a large nonstick skillet over medium-low. Add garlic, and cook, stirring often, until fragrant and softened, about 3 minutes.

Increase heat to medium-high, and add brussels sprouts, cut sides down, in an even layer. Cook, undisturbed, until charred and golden brown on cut sides, 4 to 5 minutes. Stir and flip sprouts, and cook, stirring occasionally, until outer leaves are softened and turn bright green and garlic is toasted, 2 to 3 minutes. Add soaked shrimp mixture and chicken bouillon cube, breaking up bouillon with a spoon or spatula. Simmer, stirring often, until sprouts are crisp-tender and shrimp sauce loosely glazes them, 3 to 4 minutes. Remove from heat, and season with salt to taste.