Shrimp with broccoli
(from amblus’s recipe box)
Per serving:
178 calories
6 g fat (1 g sat, 3 g mono)
172 mg cholesterol
6 g carbohydrate
25 g protein
2 g fiber
520 mg sodium
Vitamin C (120% daily value)
Selenium (65% dv)
Vitamin A (50% dv)
Iron (20% dv)
Source: http://www.eatingwell.com/recipes/shrimp_broccoli.html
Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people
Categories: dinner, seafood, shrimp
Ingredients
- 2/3 cup reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon garlic, minced & 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
- fresh ground pepper
- lemon wedges
Directions
-
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. Saute 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.