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Shrimp with Broccoli

From: EatingWell

Here's an example of international cooking at its fastest and best: a speedy Asian take-out favorite given an update with the Italian sparkle of basil, garlic and lemon.

Servings: 4 servings, 1 1/2 cups each
Prep: 25 mins
Total: 25 mins
Rated : Not yet rated
Ingredients
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 (see Ingredient note)
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
Directions
1. Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.
2. 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. Saute until the shrimp are pink, about 3 minutes. Transfer to a bowl.
3. 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.
4. 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.
Tip:
Ingredient Note: Shrimp are sold by the number needed to make one pound--for example, 21-25 count or 31-40 count--and by more generic size names, such as large or extra large. Size names don't always correspond to the actual count size.To be sure you're getting the size you want, order by the count (or number) per pound.
Nutrition Facts
Calories 178, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 172 mg, Sodium 520 mg, Carbohydrate 6 g, Fiber 2 g, Protein 25 g, Potassium 459 mg. Daily Values: Vitamin A 50%, Vitamin C 120%, Iron 20%. Exchanges: Vegetable 1,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet


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