Shrimp with Broccoli

By August 17, 2011Uncategorized

2/3 cup bottled clam juice, or reduced-sodium chicken broth

1 teaspoon cornstarch

1 tablespoon minced garlic, divided

3 teaspoons extra-virgin olive oil, divided

1/4-1/2 teaspoon crushed red pepper

1 pound raw shrimp, (21-25 per pound), peeled and deveined

1/4 teaspoon salt, divided

4 cups broccoli florets

2/3 cup water

2 tablespoons chopped fresh basil, or parsley

1 teaspoon lemon juice

Freshly ground pepper, to taste

Lemon wedges

Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the remaining garlic and crushed red pepper to taste; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Sauté until the shrimp are pink, about 3 minutes. Transfer to a bowl. Add the remaining 1 1/2 teaspoons oil to the pan. Add broccoli and the remaining 1/8 teaspoon salt; cook, stirring, for 1 minute. Add water, cover and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp. Add the reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli; heat through. Serve immediately, with lemon wedges. From Eating Well, Fall 2003.


Author Terra

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